Ingredients
| 10 |
oz. frozen spinach |
| 14 |
oz. firm tofu |
| 2 |
cloves of garlic, chopped finely |
| 2 |
green onions, chopped finely |
| 5 |
eggroll wrappers, cut into 1/4s each(making 20)(or 20 of the wonton wrappers are the right size) |
| 1/2 |
tbs ginger |
| 1 |
dash of soy sauce |
| 1/16 |
cup of soy sauce |
| 1/16 |
cup of red wine vinegar |
Directions
- Thaw the spinach, squeezing all the extra water out. Mash the spinach, tofu, garlic, ginger, dash of soy sauce, chili oil, and finely chopped scallions together with your hands (its fun). Taste and season with more chili, garlic, ginger, whatever you feel it needs. Put the mixture aside for a while while you make your dipping sauce.
- Mix the 1/4 cup of soy sauce and seasoned vegan rice wine vinegar together, and then top with either chopped scallions or lemongrass. Put this in the fridge to chill and get all yummy while you stuff the won'tons.
- Put as much stuffing as you like in each skin, about a golf ball size it what I like. Be sure to seal the skins well with water and then set them in a vegetable seemer and place a bit more water on them.
- I put 8 in my steamer and cook them on high for about 4 min. I would experiment to find the right time.
- You can also fry them but who wants to add fat?
Categories
Vegetables, Appetizers, First Course, Main Dish, Snacks, Asian, Chinese, Japanese, Thai, Microwave, Vegetarian
|
