Nickel Allergy Friendly Vegan Crispy Fried Wontons
Total time50 min
Prep time30 min
Cook time20 min
4.8(23)
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Learn more →Ingredients
4 servings
For the filling
- 1 package (14 oz) extra-firm tofu, drained and pressed
- 1 cup green cabbage, finely shredded
- 2 scallions, thinly sliced (green parts only)
- 1 tbsp fresh ginger, finely grated
- 2 tbsp tamari
- 1 tsp toasted sesame oil
- ½ tsp white pepper
For the wontons
- 24 vegan wonton wrappers (square, about 3.5-inch)
- 2 tbsp water, for sealing
For frying
- 3 cups neutral oil (such as canola or vegetable oil), for frying
For the dipping sauce
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
Chef's tipUse the same amount; honey is a little thicker and slightly sweeter. - 1 tsp toasted sesame oil
- ½ tsp chili garlic sauce (optional)
Instructions
- 1
Make the dipping sauce: whisk together the 3 tbsp tamari, rice vinegar, maple syrup, 1 tsp sesame oil, and chili garlic sauce (if using) in a small bowl until combined. Set aside.
- 2
Crumble the pressed tofu into a large bowl until it resembles coarse, pea-sized crumbles. Add the shredded cabbage, scallion greens, ginger, 2 tbsp tamari, 1 tsp sesame oil, and white pepper. Mix until evenly combined.
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