Crispy Vegan Wontons
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
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In large bowl, combine all ingredients except wrappers and frying oil. Mix well.
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Lay out wonton wrappers and stuff each with tablespoon of vegetable mixture. Lightly wet edges of wonton wrapper and close diagonally to form triangle.
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Heat oil in frying pan and fry wontons till crispy and golden.
Makes about 36.
DIPS
Harissa
2 tablespoons harissa sauce
2 tablespoons olive oil
Combine ingredients and mix well.
Amba Aioli
3 tablespoons mayonnaise
1 tablespoon amba (pickled mango)
Combine ingredients and mix well.
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.
