These were perfect on a day when I was really craving something crunchy and Chinese but didn't want to eat out. They were a meal for the two of us filled with tofu and some sauteed veggies.
Ingredients:
3 cloves of garlic sliced
4 scallions diced (white part and some green)
2-3 tablespoons of tamari soy sauce
1 block of firm tofu- rinsed, and patted dry
1 tablespoon canola oil plus canola oil for deep frying
2 cups of sliced mushrooms (I used crimini)
1 cup of shredded napa or savoy cabbage
2 tablespoons sliced ginger or powdered ginger
1 teaspoon sesame oil
1 tablespoon rice vinegar
sriracha or chili sauce to your liking
1/2 package of wonton wraps
Instructions:
Heat 1 tablespoon of canola oil in a wok or large pot
Add tofu in crumbled pieces - cook for 3-5 minutes
Add mushrooms - cook for 3 minutes more
Add garlic and ginger and 1/2 the soy - saute
Add cabbage and cook until wilted
Remove from heat and toss with sesame oil, remaining soy, sriracha, vinegar,and scallions.
Allow to cool down a bit and flavors to meld.
Place 1/2 a tablespoon of mixture in the center of wonton wraps
Wet the perimeter of each wrap with a bit of water
Fold wraps over and press to seal
Deep fry dumplings in canola oil for 1-2 minutes
Drain on paper towels
Serve with dipping sauce of your choice and a side of bok choi or broccoli.
Yum!
The deer came back again but this time they checked us out from the back yard.
Sorry guys, no wontons for you!
