Spicytofuwontons Recipes

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SICHUAN SPICY WONTONS



Sichuan Spicy Wontons image

These Sichuan Spicy Wontons are the perfect appetizer or main course meal. The sauce features an amazing blend of flavors. Check out our homemade recipe.

Provided by Bill

Categories     Appetizers and Snacks

Time 50m

Number Of Ingredients 19

6 oz. ground pork ((170g))
1 tablespoon finely chopped scallions
1/2 teaspoon sesame oil
1 teaspoon soy sauce
2 teaspoons Shaoxing wine
¼ teaspoon salt
¼ teaspoon sugar
1 tablespoon peanut oil ((or canola oil))
2 tablespoons water
1 pinch fresh ground white pepper
18 wonton wrappers
3 tablespoons light soy sauce
1/2 teaspoon Chinese black vinegar ((preferred, or rice wine vinegar))
6 tablespoons homemade chili oil ((plus 2 teaspoons of the toasted chili from the oil))
Salt ((to taste))
1 teaspoon sesame paste ((or tahini))
2 teaspoons sugar
2 cloves garlic ((finely minced))
Chopped scallion

Steps:

  • 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.
  • Boil a pot of water for the wontons. While the water is coming to a boil, make the sauce by mixing all of the ingredients together in a small mixing bowl. If you like spicy, add more of the chili peppers and not just the oil from your homemade chili oil. This recipe makes enough for 18 or 20 wontons.
  • Give the boiling water a good stir and drop the wontons in, being careful not to crowd them. Continue stirring so they do not stick. Adjust the heat to achieve a low boil, and cook the wontons for about 2 minutes or until the wrappers begin to look translucent. I like mine a little bit al dente, so I take them out right at 2 minutes when they float to the top.
  • Use a slotted spoon to drain the water and transfer the wontons to a serving bowl. Stir in 1/4 cup of the boiling water into your sauce, then pour the sauce over the wontons. Garnish with scallion if using and serve!

Nutrition Facts : Calories 308 kcal, Carbohydrate 16 g, Protein 8 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 801 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SPICY TOFU WONTONS RECIPE



Spicy Tofu Wontons Recipe image

Yield serves 2

Number Of Ingredients 13

1/2 block firm tofu, see notes
1/2 teaspoon cornstarch
2 tablespoons sliced green onions
2 teaspoons minced ginger
salt and white pepper, to taste
fresh wonton wrappers, as needed
2 cloves garlic
2 tablespoons chili oil, or to taste
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon black vinegar
2 tablespoons sliced green onions
1 tablespoon chopped cilantro

Steps:

  • Notes: I used half a block of a 1 lb firm tofu. Make sure you dry out the tofu and drain on paper towels before crumbling up and using.
  • In a bowl, crumble the tofu and mix with the cornstarch, green onions, and ginger. Taste and season with salt and white pepper. You want the mix to be slightly saltier than you think.
  • Take a wonton wrapper and place 2 teaspoons of the tofu filling in the middle. Dip your finger into water and lightly wet the edges of the wrapper. Bring one corner of the wrapper to the other corner to form a triangle. Fold in the other two corners, wet, and pinch to seal, trying to get any air bubbles out. Alternatively, just wet the edges of the wrapper and bring together and pinch into a small pouch. Keep the wrappers and finished wonton covered with saran wrap as you work, to keep them from drying out.
  • Bring a large pot of water to boil over medium high heat.
  • While the water is coming to a boil, mix together the spicy chili oil ingredients.
  • When the water is at a rapid boil, add in your wonton. Stir gently so they don't stick to the bottom of the pot. Cook for 2-3 minutes or until the wonton float.
  • Drain well and toss in the spicy chili oil. Enjoy with extra cilantro, green onions, and toasted sesame seeds if desired.

SPICY TOFU WONTONS



Spicy Tofu Wontons image

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

24 wonton wrappers
1 (12 ounce) box firm silken tofu
6 button mushrooms
1 (4 ounce) can water chestnuts
1/4 cup chili sauce
1/2 teaspoon salt
2 garlic cloves
2 tablespoons soy sauce
1 tablespoon spicy Chinese mustard

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.

SPICED ONIONS



Spiced Onions image

So tasty and perfect with Popadoms.

Provided by Anscook

Time 15m

Yield Makes 1 Large Bowl

Number Of Ingredients 0

Steps:

  • Finely chop the onions into a bowl. Add salt, chilli powder, tomato ketchup, mint sauce and mix together. Finally add the mango chutney and thoroughly mix together.
  • Cover bowl and place in the fridge for a couple of hours to allow the flavours to infuse.
  • Garnish with mint and serve with popadoms.

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