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Tofu and Chive Wontons in Chili Broth Recipe

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4.3 from 56 reviews

Delicious homemade Tofu and Chive Wontons served in a flavorful spicy chili broth. This vegan recipe features tender wontons filled with a savory tofu and garlic chive mixture, cooked to perfection, and bathed in a vibrant, tangy, and mildly spicy broth made with chili garlic sauce, soy sauce, and sesame oil. Perfect as an appetizer or a light meal, these wontons combine delicate textures and robust Asian-inspired flavors.

  • Total Time: 35 minutes
  • Yield: 25 wontons

Ingredients

Wrappers

  • 25 wonton wrappers (3-inch squares, can substitute with round dumpling wrappers)

Filling

  • 7 oz extra firm tofu, frozen overnight then thawed
  • 3.5 oz fresh garlic chives, finely chopped
  • Neutral oil for cooking (such as vegetable or canola oil)
  • 1 tbsp vegetarian oyster sauce or stir-fry sauce
  • 1/4 tsp Chinese five spice powder
  • 1/4 tsp salt or to taste
  • 1 tbsp corn starch

Chili Broth

  • 1/2 cup wonton broth (water used to cook wontons) or hot water
  • 1/2 tbsp soy sauce (adjust to taste)
  • 1 tbsp chili garlic sauce (adjust for desired heat)
  • 1 tsp doubanjiang (spicy fermented chili paste)
  • 1 tsp sugar (adjust to taste)
  • 1 tbsp rice vinegar or distilled white vinegar (adjust to taste)
  • 1 tsp toasted sesame seeds
  • 2 tsp sesame oil

To Serve

  • Additional chili sauce (optional)
  • Chopped scallions for garnish

Instructions

  1. Prepare the Wrappers: If using frozen wonton wrappers, thaw them completely at room temperature. Ensuring the wrappers are fully thawed and pliable makes them easier to handle and fold without breaking.
  2. Prepare the Filling: Freeze the block of extra firm tofu overnight, then thaw completely. Press the tofu to remove excess water. Finely chop the garlic chives and crumble the tofu into small pieces. Heat oil in a large pan over medium heat. Sauté the chives and crumbled tofu for 3-4 minutes until excess moisture evaporates. Season with vegetarian oyster sauce, five spice powder, and salt, mixing well. Stir in corn starch to bind and absorb moisture. Remove from heat and let the filling cool.
  3. Assemble the Wontons: Prepare a bowl of water to moisten wrapper edges. Place one wrapper on a flat surface or your palm. Lightly moisten the wrapper edges with water. Add 1/2 to 1 tablespoon of the filling, pressing it down tightly. Fold the wrapper into a triangle, pressing out any air and sealing the edges firmly. Flip the triangle and moisten one bottom corner, then bring the two ends together, pressing to seal securely. Cover finished wontons with a towel to prevent drying. Repeat with remaining wrappers and filling.
  4. Cook the Wontons: Bring a large pot of salted water to a boil over medium-high heat. Add 8-10 wontons at a time, stirring gently to prevent sticking. Cook for 2-3 minutes until wontons float and wrappers become translucent. Remove cooked wontons with a slotted spoon and transfer to a plate or bowl. Repeat for remaining wontons. Reserve the cooking water for broth.
  5. Prepare the Chili Broth: In a bowl, combine reserved wonton broth or hot water with soy sauce, chili garlic sauce, doubanjiang, sugar, rice vinegar, sesame oil, and toasted sesame seeds. Adjust seasoning to your preference for heat, balance, and taste. Pour the broth over the cooked wontons.
  6. Serve: Garnish wontons with chopped scallions and additional chili sauce if desired. Serve immediately while hot and enjoy the vibrant flavors.
  7. Storage and Freezing: Arrange uncooked wontons on a tray with space between each to prevent sticking. Cover and freeze for 3-5 hours until hardened. Transfer frozen wontons to an airtight container or bag, sealing tightly to prevent dryness and cracking. To cook frozen wontons, boil directly from frozen without thawing, cooking until they float and are translucent.

Notes

  • The number of wontons you make depends on the size of your wrappers; 25 wrappers typically yield about 25 wontons.
  • Round dumpling wrappers can be used instead of square wonton wrappers. For rounds, place filling in the center, fold into an oval, then seal both edges.
  • Keep the edges of wrappers clean and dry to ensure proper sealing and prevent them from becoming slippery and difficult to seal.
  • Do not discard the water used to cook wontons; it is used to prepare the flavorful chili broth.
  • Freezing wontons separately before storage prevents them from sticking together and keeps wrappers intact.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Boiling (Stovetop)
  • Cuisine: Chinese
  • Diet: Vegan

Find it online: https://flavorhug.com/tofu-and-chive-wontons-in-chili-broth-recipe/