Vegan Wontons with Tofu Crumbs and Shiitake Mushrooms

• Vegan

• Produce

  • 1 clove Garlic
  • 1 tsp Garlic powder
  • 1/4 tsp Ginger, powder
  • 1 tsp Onion powder
  • 1 Scallion
  • 1 tbsp Scallions
  • 4 Shiitake mushrooms, dried

• Refrigerated

  • 1 packet Tofu, extra firm

• Condiments

  • 1 tsp Maple syrup, pure

• Baking & Spices

  • 1 tbsp Cornstarch
  • 3/4 tsp Himalayan/sea salt
  • 3 sprinkles Himalayan/sea salt
  • 6 sprinkles Pepper, ground

• Oils & Vinegars

  • 1 tbsp Olive oil, light
  • 1 1/4 tsp Sesame oil

• Bread & Baked Goods

  • 1 packet Wonton wrappers, plain

• Beer, Wine & Liquor

  • 1 tbsp Cooking wine, white

Found on divinehealthyfood.com

Ingredients

• 1 packet extra firm tofu
• 4-5 dried shiitake mushrooms, soaked 4-5 hours
• 1 clove garlic
• 1 scallion
• 1 tablespoon white cooking wine
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1 teaspoon pure maple syrup
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¾ teaspoon Himalayan/sea salt
• ¼ teaspoon ginger powder
• A few sprinkles of ground pepper
• 1 tablespoon extra light olive oil
• 1 packet plain wonton wrappers
• 1 tablespoon chopped scallions
• ¼ teaspoon sesame oil
• A few sprinkles Himalayan/sea salt
• A few sprinkles ground pepper

Directions

• Preheat oven to 275°F (135°C).
• Drain all the water fro the tofu and rinse it a little, then drain again. Squeeze out as much water/liquid as you possibly can, and once you can’t squeeze anymore, get some paper towels to suck out even more water.
• Use your hands to crush the tofu into little mince, then place it on an oven tray, spread out.
• Use more paper towels to soak up even more water. Put it in the oven for about one hour to dry up. If you like it crispier, you can wait another 10-15 minutes like I did, but it may be a little too dry. Just keep a close lookout for it.
• Once the tofu is dried (some may have turned golden), crumble it up again and put it in a large bowl.
• Drain out all the water from the shiitake mushrooms and rinse it thoroughly, then drain again. Finely dice the shiitake mushrooms, then peel and finely dice the garlic clove and chop the scallions into very small pieces. Add all that in the large bowl along with the tofu crumbs.
• Then, add the cooking wine, cornstarch, sesame oil, maple syrup, garlic powder, onion powder, salt, ginger powder and pepper. Stir very well until everything is well mixed.
• Add a tablespoon of extra light olive oil in the frying pan and turn the heat to medium high (6). Pour everything in the fillings bowl into the frying pan and cook and stir for about 6 minutes, then turn the heat off and spoon everything back into the bowl.
• To fold the Wontons: Have the wonton wrappers ready, then fill a tiny bowl with water.
• Lay the wonton wrapper out on a flat surface, with one corner facing directly at you, so that it looks like a diamond. Add a small spoonful of filling, then dab a little water on all four corners of the wrapper with your fingers, and fold it into a triangle. Try and squeeze out any are you can find, and make sure it’s sealed very tightly and no holes can be found.
• Hold the two opposite triangle corners and bring it together, squeeze them firmly in the middle (dab a little more water on the corners first). This creates the shape of an gold ingot (almost).
• Fold about 12, then cook them in a batch. You can fold the rest later, as cooking it right after folding them will ensure they don’t dry off too much.
• Cooking the Wontons (in batches of 12): Add about three cups of water into a small saucepan and bring it to a boil. After about five minutes cooking in high heat, carefully add the wontons and stir it around. Cook it for a further 3-4 minutes until the skin no longer has that “white” colour.
• Meanwhile in a medium bowl, add a tablespoon of finely chopped scallions, and then add the sesame oil, salt and pepper.
• Once the wontons are finished cooking, spoon the wontons into the bowl, then fill enough soup to cover the bowl, and serve immediately (no, wait until it cools down a little first).