Fried Tofu & Bok Choy Wontons


For the wontons:
1 box of firm or extra firm tofu, drained well and mashed
5 to 6 dried shiitake mushrooms, reconstituted and finely chopped
1 stalk green onion/scallion, finely chopped
2 pieces of garlic, minced
4 oz. canned water chestnuts, finely chopped
1 cup bok choy (or two bok choy "trees"), finely chopped
2 eggs, beaten -- separate two tbsp. into a dish to be used for sealing the wontons (For a vegan version, substitute with 1 tbsp. corn starch mixed with about 2 tbsp. water)
4 tbsp. light soy sauce
1 tbsp. sesame oil
1 tsp. of sugar
1/2 tsp. ginger powder, or finely minced ginger
1 pkg. wonton wrappers
Vegetable oil for frying

For the sauce:
1/2 cup ponzu sauce
1 tsp. sesame oil
1 tbsp. Sriracha Chili Sauce (or less if you don't want it that spicy)
1 tsp. furikaki
2 tsp. sugar


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