Tofu and Chive Wontons in Chili Broth
These vegan tofu and chive wontons are packed with savory flavor and delicious texture in every bite. Frozen and thawed tofu creates a hearty, meaty filling that pairs perfectly with fresh garlic chives. Served in a bold and aromatic chili broth, this homemade wonton recipe is comforting, satisfying, and full of flavor.
Servings: 6
Ingredients
- 25 wonton wrappers
- 7 oz extra-firm tofu frozen overnight, thawed, and pressed
- 3.5 oz fresh garlic chives finely chopped
- 1 tbsp neutral oil
- 1 tbsp vegetarian oyster sauce or stir-fry sauce
- 1/4 tsp Chinese five spice powder
- 1/4 tsp salt
- 1 tbsp cornstarch
- 1/2 cup hot water or wonton cooking water
- 1/2 tbsp soy sauce
- 1 tbsp chili garlic sauce
- 1 tsp doubanjiang or chili bean paste
- 1 tsp sugar
- 1 tbsp rice vinegar or white vinegar
- 1 tsp toasted sesame seeds
- 2 tsp sesame oil
- 2 tbsp scallions chopped, for garnish
- Extra chili sauce to taste
Instructions
- Crumble 7 oz thawed and pressed tofu into small pieces. Finely chop 3.5 oz garlic chives.
- Heat 1 tbsp oil in a large skillet over medium heat. Add tofu and chives, then cook for 3 to 4 minutes until excess moisture evaporates.
- Stir in 1 tbsp vegetarian oyster sauce, 1/4 tsp five spice powder, and 1/4 tsp salt. Add 1 tbsp cornstarch and mix until combined. Remove from heat and let cool.
- Place 1 wonton wrapper on a flat surface. Brush edges lightly with water and add 1/2 to 1 tbsp filling in the center.
- Fold wrapper into a triangle, press out air pockets, and seal edges tightly. Bring bottom corners together and pinch to seal. Repeat with remaining wrappers and filling. Cover finished wontons with a towel.
- Bring a large pot of salted water to a boil over medium-high heat.
- Add wontons in batches and boil for 2 to 3 minutes until they float and wrappers turn translucent. Remove cooked wontons and reserve 1/2 cup cooking water.
- In a bowl, combine 1/2 cup hot water, 1/2 tbsp soy sauce, 1 tbsp chili garlic sauce, 1 tsp doubanjiang, 1 tsp sugar, 1 tbsp vinegar, 1 tsp sesame seeds, and 2 tsp sesame oil. Stir well.
- Divide cooked wontons among serving bowls and pour chili broth over the top.
- Garnish with 2 tbsp chopped scallions and extra chili sauce to taste. Serve immediately.
Notes
- Keep the wrapper edges clean so the wontons seal properly.
- Freeze uncooked wontons on a tray first, then transfer to a freezer bag for storage.