Tofu & Veggie Wontons

This wonton recipe has infinite variations. You can swap out the grains and greens depending on what's available in your area. The recipe makes enough to fill at least a whole package of wontons, depending on how you stuff them. Extra filling can be stored in the fridge or frozen for several months. 

Sauce (You can also use ½-¾ cup of any Asian sauce you like if you’re in a hurry.)

¼ c soy sauce

2 Tbsp black bean sauce

1 tsp sriracha or hot sauce (or 2 tsp if you like it spicy)

Juice of one lemon (about 2 Tbsp)

2 tsp mirin

1 Tbsp honey (or other sweetener, like brown rice syrup)

2 tsp sesame oil

2 Tbsp broth or water

                                                                                   

Filling

½ cup uncooked brown rice

2 Tbsp high heat oil (olive, grapeseed, etc.)

1 Tbsp fresh ginger, grated or minced

3 cloves garlic, finely chopped

2 carrots, grated

1 kholrabi, grated (substitute a small zucchini or summer squash if kohlrabi is not available)

1 cup finely chopped chard (or any green you like)

½ c chopped goji berry greens (optional – if not using, increase other greens to 1½ cups of total greens)

1 block soft tofu

Wontons

1 package wontons (look for vegan wonton wrappers, most others have some egg or dairy in them)

Grapeseed oil, or other high heat oil

Method

• Cook rice according to package directions – for more flavor use homemade broth instead of water.
• Meanwhile, combine all sauce ingredients in a bowl. Mix well and taste. Adjust seasoning if desired. Set aside. 
• Meanwhile, prep all veggies and slice the tofu into 1/2 inch cubes, then crumble slightly.
• Preheat skillet and 2 Tbsp oil on med-high heat.
• Sautee garlic and ginger for 1 minute, taking care the garlic does not burn.
• Add carrots and kohlrabi. Saute another 2-4 minutes until most of the moisture is out of the kohlrabi.
• Add goji greens and chard; stir to combine. Then, add tofu. Sautee entire mixture for 2-3 more minutes. 
• Add in the rice. Continue cooking 5 minutes until heated thoroughly and most of the moisture has cooked down. Remove from heat. 
• Fill a small bowl with water. 
• Lay out the wontons and spoon a small amount of filling in the center (if you overstuff, they will be impossible to close). Dip finger into water and moisten edges of wonton. Fold over in a triangle or in traditional wonton fold (see wonton package for folding options).
• When all wontons are prepared, heat oil over medium high heat in a large sauté pan. Carefully place wontons into hot oil. Cook 2 minutes, turn, then cook 2 more minutes. Wontons are done when they are golden brown all over. 
• Remove wontons and place briefly on paper towel to remove excess oil. Serve with sauce for dipping.