Seasoned Tofu Wontons

[Guest guest]

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.

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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