SPICY TOFU WONTONS
Make and share this Spicy Tofu Wontons recipe from Food.com.
Provided by WhitneysWonders
Categories Asian
Time 20m
Yield 24 wontons
Number Of Ingredients 9
Steps:
- Drain the tofu.
- Blend the mushrooms, chestnuts, garlic, and tofu in a food processor until roughly blended, there should still be a few chunks.
- Place the blended ingredients in a bowl and add the soy sauce, chili sauce, salt, and mustard, and mix.
- Wet the corners of the wonton wrappers with a little bit of water as you need them.
- Spoon a little more than a teaspoon of tofu filling into the middle of the wrapper.
- Fold the corners of the wrappers and seal with a fork.
- Place them on a greased pan and place in the oven for 10 minutes at 375°F (You can also steam them, for a softer texture, or even deep fry them for a quick cook.).
- Enjoy them with sweet Thai chili sauce or with more Chinese mustard.
SUPER SIMPLE SPICY FRIED TOFU
This recipe is adapted from a local tofu maker that frequents neighborhood farmers markets. It's vegetarian and vegan friendly and tastes great - even non-vegetarians love it! Spicy garlic sauce is a staple ingredient in many Vietnamese dishes and creates a spicy-sweet combination with the brown sugar.
Provided by SONANOVA
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Drain tofu, rinse, and pat dry. Cut into squares.
- Heat sesame oil in a wok over medium heat. Add onion and cook for 2 minutes. Add red pepper and stir-fry for 2 minutes. Stir in tofu and cook for 2 minutes. Stir in brown sugar, soy sauce, and chili-garlic sauce. Mix together and cook for 3 minutes. Adjust seasoning to taste. Sprinkle with green onions before serving.
Nutrition Facts : Calories 274 calories, Carbohydrate 19.6 g, Fat 17.8 g, Fiber 4.1 g, Protein 13.2 g, SaturatedFat 2.6 g, Sodium 355.6 mg, Sugar 11.1 g
SPINACH AND TOFU WONTONS IN BROTH
You can find wonton wrappers in most supermarkets. Sometimes they're in the produce section in the cooler with the tofu. Use either round or square wrappers for these; make them ahead if it's more convenient and freeze.
Provided by Martha Rose Shulman
Categories soups and stews, main course
Time 30m
Yield 3 1/2 to 4 dozen wontons, enough for 6 servings
Number Of Ingredients 18
Steps:
- Steam the spinach above 1 inch boiling water until it wilts, 1 to 2 minutes. Rinse with cold water and squeeze dry, taking up the spinach by the handful. Chop fine and set aside.
- Blot the tofu on paper towels. Combine the soy sauce, sherry, sugar and salt to taste in a small bowl and stir until the sugar and salt have dissolved, then stir in the sesame oil. Place on the stove near your wok or skillet. Place the garlic, ginger and scallions together in a container near your wok or skillet.
- Heat a 14-inch flat-bottomed wok or a 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the grapeseed, canola or peanut oil by adding it to the sides of the pan and swirling the pan, then add the tofu and spread out in a single layer. Let it sear for 1 minute, then stir-fry for 1 to 2 minutes, until it begins to color. Add the garlic, ginger and scallions and stir-fry for 30 seconds. Add the spinach and sesame seeds and stir-fry for 30 seconds. Add the soy sauce mixture and stir-fry for another minute, breaking up the tofu a little bit more with your spatula, then stir in the cilantro and remove from the heat.
- To fill the wontons, lay out about 6 wonton skins on your work surface and place a level teaspoon of the tofu/spinach mixture in the center of each one. Brush the perimeter of the wonton skin with a very small amount of beaten egg or with the cornstarch mixture. Fold the wonton in half if using round skins, or diagonally corner to corner if they are square, and pinch the edges together all the way around to seal. Now put a little dab of egg or cornstarch mixture on the two opposite corners of the triangle or the two ends of the half-circle, fold the package in and pinch the tips together. Place on a parchment-covered baking sheet. Continue filling the wrappers until all of the spinach and tofu mixture is used up. If not cooking right away place the baking sheet in the freezer.
- Bring the stock to a simmer in a soup pot or a wide saucepan. Season to taste with salt or soy sauce. Add 6 to 8 wontons per serving and simmer 5 to 7 minutes, flipping them over once to ensure even cooking. Spoon wontons into soup bowls, ladle in broth and garnish with cilantro. Serve hot.
Nutrition Facts : @context http, Calories 452, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 12 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 1238 milligrams, Sugar 6 grams
PEANUT CURRY TOFU IN SPICY WONTON CUPS
A must try for the tofu resistant! This recipe hinges on technique and a spicy innovation: First, tofu takes on an entirely different texture when it is frozen and thawed which is akin to ground meat. Second, spicing up the wonton dough kicks these little cups into over-drive! The prep time is deceiving... Prep time includes time to FREEZE and THAW tofu, prep wonton wrappers and curry base. Cook time includes time to bake wonton cups and saute tofu. Assembly takes about 5 minutes. This really comes together quickly! If you're short on time and like the concept of this recipe, wonton wrappers are available in some supermarkets... but making this spicy rendition is both easy and rewarding and the resulting wontons are a great springboard for other dishes! Planning tip: throw the tofu into the freezer when you get it home and move it to the fridge on the morning that you're going to prepare this dish... by the time you're ready to cook in the afternoon, it will have thawed. When you're ready, begin with the wonton dough since it needs time to rest. When it's resting, prepare the curry base and saute the tofu. The tofu mixture will be chilled by the time the wonton dough has rested. Slice and bake away, then assemble. In a pinch, put the baked wonton cups in the freezer for a minute or two to chill before filling.
Provided by rsarahl
Categories Soy/Tofu
Time 16h15m
Yield 48 wonton cups
Number Of Ingredients 16
Steps:
- Begin by freezing the tofu: Place the tofu in a single layer on a plate and cover tightly with plastic wrap.
- Freeze until firm (minimum 1 hour, preferably overnight).
- Thaw in the refrigerator until soft, 6-8 hours.
- Once thawed, squeeze and/or press the tofu to get rid of excess water.
- Crumble or grate into small pieces to achieve the texture of cooked ground meat.
- Prepare the wonton dough: In a large bowl, combine the salt and cayenne with the flour.
- In a small bowl, crack the egg, add 1/4 cup water and beat gently.
- Make a well in the middle of the flour, add the egg mixture and mix to combine.
- Add additional water as needed to make a pliable, but not sticky dough.
- Turn the dough out onto a lightly floured board and knead the dough into a ball.
- Keep kneading until smooth (several minutes), then place the dough in a large bowl, cover with a damp cloth and let it rest for at least 20 minutes, but preferably for 1 hour.
- Prepare the curry base: In the bowl of a food processor, whiz 1/4 cup peanuts with curry powder and vegetable oil.
- Turn this mixture out into a large bowl and add the chutney, ricotta and lime juice.
- Stir to combine, then cover and set aside.
- Prepare the ground tofu for the curry: Season the tofu with a pinch of salt and pepper, then saute it in 1 Tbsp vegetable oil over high heat for about 5 minutes to cook and brown it lightly.
- Add the cooked tofu to the reserved curry base, stir well to combine and allow to cool.
- Roll out and cut the wonton wrappers: Cut the dough into 2 equal pieces, then cut the pieces in quarters.
- Place one of the quarters on a well-floured surface, and roll out with a rolling pin into a 13-by-13 inch square.
- Cut the dough into 4 by 4-inch squares, and save the scraps to roll out again at the end.
- As the wrappers are prepared, dust each one with flour or cornstarch, stack them and cover with a cloth.
- Repeat until the dough is used up and at least 24 wrappers are created.
- These can be prepped in advance, stacked as noted, wrapped in plastic film and either frozen or kept in the refrigerator for up to 1 week.
- Shape and bake the wonton cups: Preheat oven to 350 degrees F.
- Take 12 wonton wrappers and stack them in 2 piles of 6 wrappers (reserve the remaining 12 wrappers for a 2nd batch or for another use).
- Using a sharp knife or a rolling cutter, cut the wrappers in quarters, to yield 48 2-by-2 inch squares.
- Spray a mini muffin pan (1 inch muffins) with nonstick cooking spray and mold one wonton square in each muffin cup.
- Bake for 5-7 minutes until the wontons are golden.
- Remove to a wire rack for cooling and continue making the wonton cups until the squares are used.
- Assemble: Appetizers can be assembled up to 1 hour before serving.
- Spoon a generous 1 tsp of the curried tofu into each wonton cup, sprinkle with chopped peanuts and green onions.
- Place wonton cups on a mirrored tray or flat platter and serve.
Nutrition Facts : Calories 48.8, Fat 2.4, SaturatedFat 0.5, Cholesterol 5.3, Sodium 47.8, Carbohydrate 4.9, Fiber 0.5, Sugar 0.2, Protein 2.2
HOT AND SPICY TOFU
Firm tofu, bell pepper, and red onion, all quickly stir fried in a sweet and sour sauce. A word of caution - this is VERY spicy! If you like milder dishes, decrease the amount of pepper flakes or omit them altogether.
Provided by RITALINCINDY
Categories Side Dish Vegetables Onion
Time 22m
Yield 4
Number Of Ingredients 12
Steps:
- Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and garlic; cook until just tender, about 5 minutes.
- In a small bowl, whisk together the hot water, vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 16.3 g, Fat 20.3 g, Fiber 4.2 g, Protein 19.7 g, SaturatedFat 3.2 g, Sodium 697.6 mg, Sugar 6.5 g
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SICHUAN SPICY WONTON IN RED OIL (红油抄手) - OMNIVORE'S COOKBOOK
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5/5 (17)Total Time 1 hr 10 minsCategory AppetizerCalories 162 per serving
- Combine all the ingredients for the aromatic water in a small bowl. Stir to mix well and let infuse for 20 minutes. Strain and discard all the solid ingredients.
- Add the minced pork into a medium-sized bowl. Add the aromatic water, egg, cornstarch, and white pepper powder. Mix until it forms a smooth and sticky paste.
- Bring a large pot of water to boil. Add the wontons, 20 at a time. Stir gently with a spatula constantly, to prevent them from sticking to the bottom. Cook until the wontons are floating on top, about 2 to 3 minutes. Transfer 7 to 8 wontons into each bowl. Pour 2 tablespoons of the sauce, and 2 tablespoons of the hot broth used to boil the wontons, and serve.
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- Press the tofu well to remove any excess liquid, then crumble it. Finely chop the vegetables (as shown in the photo above).
- Place one heaped teaspoon of filling in the middle of each wonton wrapper. Moisten the outer edges with some water, then fold one corner diagonally over the filling to form a triangle and press the edges together firmly to seal (see step-by-step pictures above). Then fold the long outer corners towards the middle so one overlaps the other. Pinch them together firmly to seal, using some water as needed so the dough sticks together better.
SICHUAN SPICY WONTONS RECIPE - THE WOKS OF LIFE
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4.9/5 (14)Total Time 50 minsCategory Appetizers And SnacksCalories 308 per serving
- Next, add all of the wonton filling ingredients to a bowl (everything from the pork to the white pepper) and whip everything together by hand for 5 minutes or in a food processor for 1 minute. You want the pork to look a little bit like a paste.
- To make the wontons, take a wrapper, and add about a teaspoon of filling. Use your finger to coat the edges with water or egg wash (this helps the two sides seal together).
- Fold the wonton in half so you have a rectangle shape. Bring together the two outer corners so they overlap slightly, add another drop of water or egg wash, and press to seal.
- Keep assembling until all the filling is gone, which should make you about 18 wontons. Like all wonton recipes, you can double or triple the batch, eat some, then freeze the rest for another day. Place the wontons on a baking sheet or plate lined with parchment paper to prevent sticking.
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