Rice Free Vegan Crispy Fried Wontons

Total time50 min

Prep time30 min

Cook time20 min

4.8

(23)

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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
Chef's tip
For each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned vinegar.
1 tbsp maple syrup
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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