These tofu & vegetable crispy wontons make for the perfect snack, appetizer, or lunch! And once you start dipping, you won't be able to stop enjoying them.
In order to get as much water out of the cabbage as you can, add about 1/2 teaspoon of salt to the shredded cabbage. Mix and set aside while you continue with the rest of the filling ingredients.
Shred the carrots and baked tofu using the same method as above.
Dry the shredded cabbage with some paper towels as best as you can. Mix the cabbage, carrots, and baked tofu together in a bowl. Add salt and soy sauce to taste and combine well (make sure the mixture is not too wet).
Place one square wonton wrapper flat on a clean surface or on the palm of your hands, whichever you prefer for filling.
Place a small amount of filling in the center of the wrapper being careful to keep the filling contained in the center only (amount depends on size of the wrapper). After making one, you will get a feeling on how much filling you can put in each wrapper.
Fill a small bowl with water and set aside.
Dip your finger in some water. Run your finger along all four sides of the wrapper to moisten, and fold into a triangle.
Pick up the triangle by the top corner and press along both sides to seal. Water is the adhesive to close each wonton. It is important to make sure it is completely sealed.
Repeat to fill additional wontons until all of the mix is used or make a few batches at a time and fry/bake in between. Alternatively, make as many as you want, and store the rest of the filling in the fridge to use the following day for leftovers.
Heat some avocado oil in a shallow frying pot on medium heat. Slowly place the wontons in the hot oil and fry until the wontons are golden brown on each side. The amount of wontons you can fry at once depends on the size of the pot you have.
As they are frying, you can continue to fill more wontons, but be careful not to over-fry since they will cook quickly.
Once they are done frying, place the fried wontons on a plate lined with a few paper towels to absorb any residual oil.
Preheat oven to 400 degrees. Line a baking tray with parchment paper.
Lightly spray the assembled wontons on both sides with spray oil (I use avocado spray oil). Bake for about 5-10 minutes or until wontons are crispy and golden.
These are best eaten HOT with your favorite dipping sauce. I use a combination of sweet & sour sauce and chili sauce for some added spice, or peanut sauce.
Wonton Wrappers - My favorite brand to use is Twin Dragon Wonton Wrappers which you should be able to find at most asian markets. Otherwise I've also used Dynasty brand which you can find at most major grocery stores such as Ralphs. Just be sure to check the ingredients to make sure that they are vegan and don't contain eggs.
Filling - Feel free to experiment with any other filling, just be sure to keep the moisture and liquid in the filling to a minimum.
Tofu - It's best to use a baked tofu for this recipe to reduce the amount of liquid in the filling and due to the texture of the tofu. Any flavor you find should work, but I typically get plain or savory baked tofu.
For a step-by-step visual on how I prefer to wrap these wontons, see my post above.
Dipping Sauces - Use any dipping sauce you prefer. Some simple teriyaki sauce, chili sauce, a combination of sweet & sour, plum sauce, peanut sauce, etc.
Make Ahead Tips - Prepare the filling one day in advance and simply assemble the wontons and fry/bake when you're ready to serve.
Nutritional Information - May vary depending on filling amount. Does not include any oil for frying or baking.