Veggie Wontons in Chili Oil by @naturallyzuzu
Makes 4 -6 servings
1 package of vegan wonton wrappers thawed in room temperature.
2 tbsp of cooking oil
1 small onion diced
1 block of firm tofu drained
2 cups of chopped Napa cabbage
1 cup of shredded carrots
3 cloves of garlic minced
1 tbsp of minced ginger
2 tbsp of soy sauce
2 tsp of chili flakes
1 tbsp of sesame oil
Make the veggie filling.
Place tofu in a bowl and crumble it with your hands or a fork. Heat a wok or a sauté pan over medium high. Add the oil. When oil is hot, add the chopped onions. Sauté the onion until they are soft then add the crumbled tofu, Napa cabbage, shredded carrots, garlic, ginger, chili flakes and sesame oil. Sauté everything for 10 min over med heat or until vegetables are soft and no liquid left on the bottom of the pan. Remove the filing and place it in a bowl and let it cool completely before wrapping your wontons.
Boil 6 cups of water in a pot. Add 1 tsp of salt to the water.
Prepare a small bowl with warm water to start wrapping your wontons. One by one, separate the wrappers. �Place 1 wrapper on your hand and dap the corners of the wrapper with water. Place 1/2 tbsp of filling in the center of the wrapper and fold it in a triangle. Then press down gently to remove any air pockets. Seal the edges on wonton and bring the end corners together then press to seal. Repeat the process until all wontons wrappers are used. Cook the wontons in small batches in the boiling water. Stir gently with a spatula constantly, to prevent them from sticking to the bottom. Cook until the wontons are floating on top, about 2 to 3 minutes. Transfer 8 -10 wontons into each bowl. Pour 2 tablespoons of chili oil, and 3 tablespoons of the hot broth used to boil the wontons, and serve. Mix the wontons well to coat them with sauce. Swipe to see the Chili oil recipe.
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