Crispy Vegan Wontons

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crispy vegan wontons

10 ounces medium-firm tofu, drained, patted dry and cut into small cubes
1 8-ounce can water chestnuts, drained and finely chopped
6 medium mushrooms, finely chopped
1 inch ginger root, peeled and finely grated
4 scallions, chopped
2 large cloves garlic, crushed
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
2 tablespoons soy sauce
1 tablespoon sesame oil
1 package wonton wrappers

Oil for frying

1. In large bowl, combine all ingredients except wrappers and frying oil. Mix well.

2. Lay out wonton wrappers and stuff each with tablespoon of vegetable mixture. Lightly wet edges of wonton wrapper and close diagonally to form triangle.

3. Heat oil in frying pan and fry wontons till crispy and golden.

Makes about 36.

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DIPS

Harissa

2 tablespoons harissa sauce
2 tablespoons olive oil
Combine ingredients and mix well.

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Amba Aioli

3 tablespoons mayonnaise
1 tablespoon amba (pickled mango)
Combine ingredients and mix well.

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Honey Soy

1/4 cup soy sauce
1 tablespoon sesame oil
1 tablespoon honey
1/2 tablespoon sesame seeds

Combine ingredients and mix well.

Makes about 12 servings.