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Seasoned Tofu Wontons
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    Seasoned Tofu Wontons

  • 2 Tb Peanut oil
  • 1 1/2 Tb Grated fresh ginger
  • 2 md Garlic cloves, pressed
  • 2 Tofu cakes, crumbled
  • 1/2 c Finely chopped scallions
  • 1/4 c Finely chopped red chiles
  • 2 ts Dark sesame oil
  • 2 Tb Tamari or other good soy sauce
  • 50 Wonton wrappers
  • Bowl of lukewarm water
  • Cornstarch for dusting
  • Heat peanut oil in a wok. Sizzle the ginger, chiles & garlic briefly, then add tofu & stir-fry for a few minutes. Add scallions, sesame oil and soy sauce and stir well. Set aside to cool.

    Set up a work area with wonton wrappers, water & cornstarch. Place a wrapper in front of you in a diamond position. Drop a heaping teaspoonful of filling in the centre of the wrapper. Moisten all 4 edges with water & pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Place completed wrapper on the corn-starch platter and continue till all wrappers are used.

    FOR SOUP: Drop wontons into boiling spup and cook for 5 minutes. Or cook in water and drain, refrigerating or freezing them to add to soup later.

    TO FRY: Heat 2 to 3 cups of oil in a wok till hot. Deepfry wontons in batches till golden, 2 to 3 minutes on each side. Drain. Serve with dipping sauce or duck sauce.

    Uncooked wontons will keep in the freezer for a good two months if well wrapped, as will pre-boiked ones. Thaw uncooked ones before frying, but they can be boiled straight from frozen and cooked 2 minutes longer. Precooked ones just need two or three minutes to thaw in simmering soup.

    From: Sundays at Moosewood Restaurant, adapted by Rain
    Posted By: Rain, rain@wwbbs.otherside.com, Via: Chile Head Mailing List
    Post Date: Tue, 11 Apr 2000

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