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Delicious Spinach Tofu Wontons with Dipping Sauce

What you need: 

Wontons:
1 (12 ounce) package frozen spinach, thawed and squeezed
1 (12 ounce) package firm or extra firm tofu
1" ginger, chopped finely
2 cloves garlic, chopped finely
dash soy sauce
dash chili oil
2 scallions, chopped finely
1 (20 ounce) package square wonton skins
oil, as needed
dash vegan Worcestershire sauce, optional
1 teaspoon orange zest, optional Dipping sauce:
1/4 cup soy sauce
1/4 cup seasoned rice wine vinegar
scallions or lemongrass, chopped, for garnish

What you do: 

1. Dust a tray with cornstarch. Mash the spinach, tofu, garlic, ginger, soy sauce, chili oil, and scallions together with your hands. Taste and adjust seasonings. Put the mixture aside for a while while you make the dipping sauce.
2. For sauce, mix the soy sauce and seasoned vegan rice wine vinegar together, and then top with either scallions or lemongrass. Put this in the fridge to chill and get all yummy while you stuff the wontons.
3. To stuff the wontons, take a teaspoonful filling and tuck it into the wonton skin. Fold the skin into a triangle and seal. If it doesn't seal well, try moistening the edges with a little bit of water. Set these on prepared tray. To cook the wontons, you can either deep fry the wontons until they are crispy in a good hot oil or cook them like potstickers.
4. To cook them like potstickers, mix vegan Worcestershire, orange juice, and another dash chili oil in a bowl with some water so you have about 1 1/2 cups. Heat a bit of oil in a nonstick pan and put the wontons in. Fry them until they are golden on 1 side, then flip.
5. When they have all been browned on one side, pour on the saved liquid. Cover quickly to get all that good steam in. Steam for a bit, then take the cover off and let them absorb most of the sauce. Serve with the yummy dipping sauce you prepared earlier.

Preparation Time: 
about an hour
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I did them potsticker-style: couldn't find worchestshire sauce without anchovies so I made my own sauce with soy, vinegar, sugar, onion, and garlic. I didn't have orange zest so I used lemon zest, and they turned out great! I sampled one pre-potsticking (just pan-fried) and one post-potsticking and, in my opinion, the sauce from the potsticker definitely added to the taste.

The one problem I had was that the filling was a bit too wet. At times it made it difficult to work with the wonton skins. I squeezed the water out of the spinach and I squeezed the water out of the tofu, but I'm thinking I should have done something more. A cheesecloth or something may have come in handy here.

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I'm going to try these wontons tonight. The only ones I see in the restaurants always have meat in them :( Thanks for the recipe!

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These were totally awesome! ;)b
I used smoked tofu which made it extra yummy. 
The only change I will make next time is to omit the garlic.  Didn't really mix well with the duck sauce we used for dipping.
Oh, and I fourthed (?) the recipe and it filled about 14 wontons.

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SO SO SO SO excited to find this recipe!!!  I have been searching the web for a "rangoon" recipe but have come up empty.  I had been thinking-spinach and tofu-but what seasonings....and here it is just waiting for me.  Thank you so much.  I will try tomorrow.  I generally throw whatever needs to be cooked into the food processor and mix with Tofutti cream cheese to make my own version but so far they have not knocked my socks off.  Perhaps this recipe will do the trick!

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Anonymous

These went over quite well last night! For me the recipe did fill just about all 72 wrappers with room to spare.

I did them potsticker-style: couldn't find worchestshire sauce without anchovies so I made my own sauce with soy, vinegar, sugar, onion, and garlic. I didn't have orange zest so I used lemon zest, and they turned out great! I sampled one pre-potsticking (just pan-fried) and one post-potsticking and, in my opinion, the sauce from the potsticker definitely added to the taste.

The one problem I had was that the filling was a bit too wet. At times it made it difficult to work with the wonton skins. I squeezed the water out of the spinach and I squeezed the water out of the tofu, but I'm thinking I should have done something more. A cheesecloth or something may have come in handy here.

I also made a few adjustments to the filling itself. I didn't have chili oil so I used crushed red pepper. I sprinkled in some rice vinegar and some sesame oil. (I LOVE sesame oil.) I found that I adjusted the amounts of soy sauce/vinegar/sesame oil to tweak the spices, which perhaps contributed to my filling feeling a little wet? Also I added lemongrass as a spice, since I had a ton on hand. (I added it to the dipping sauce too.)

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i tried this lastnight.
I had fresh spinach, so i cooked it down with the garlic, ginger and shallots....then i added the tofu, soysauce, hot sauce mixture...till everything was hot.... (i added onions)....
then i ate it like that. (no wonton, just ate the filling)..  was so good...I will make this again, and again, i'm sure.

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yummm!
i only had round wonton wrappers and i guess the square ones are bigger or maybe i was a little stingy with the filling, but i have a TON of leftover filling. oh well, now i can make them again!
i did the potsticker method for half,
and then copied baypuppy and baked the other half.
both were really yummy!
i think the filling did sort of need a little something..
i might sautee some chopped mushrooms and add those in.
great recipe!

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these are pretty fantastic! i baked mine on an oiled sheet and then spayed them with a little oil before baking. i used seasme oil instead of the hot oil. these were easy to make and will be fun to take to parties!

one thing i plan to do in the future is add more flavors in the filling--maybe a little powdered ginger (or more fresh). i enjoyed the flavor fresh, but perhaps it will "blend more" as they sit around. i might try making the filling a day ahead if serving to omnis to give the tofu a chance to absorb more flavor, but if you like tofu the taste won't be an issue. (not that is tastes like "tofu" but it has that fresh taste)

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i made these last night for a party that my boyfriend and i hosted...and they went pretty fast (even the reject ones that i couldn't manage to fold properly)  it was a first-time experience with tofu for some of our guests and they didn't seem to mind a bit :) i will definitely be making these again. thanks for the recipe!

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I really enjoyed this, I used my vegetable steamer to cook them. 8 at a time and for 4 min. I also wet them a bit. Thanks for this!

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