Monday, September 29, 2008

Tofu-Cheese Wontons

Source: Giant Book of Tofu Cooking (modified by Aimee)
Makes 60 appetizers

7 oz. tofu, mashed
8 oz. softened cream cheese
1 egg, beaten
½ cup carrots, finely chopped
½ cup spinach, finely chopped
¼ cup onion, finely chopped
½ tsp salt
1/4 tsp pepper
1 TB cornstarch
46 wonton wrappers (14 oz. package)

Sweet & Sour Sauce:
1 TB corn starch
¼ tsp garlic powder
½ cup pineapple juice
3 TB honey
3 TB apple cider vinegar
1 TB soy sauce

1. Preheat oven to 375. In bowl, combine all ingredients (except wrappers). Mix well.  Refrigerate at least 1/2 hour or overnight.
2. Place 1 TB of tofu mixture in center of each wrapper; fold the corners up & overlap so the filling doesn’t come out.
3. Place filled wontons on oiled baking sheet; bake 15 minutes.
4. Meanwhile, make sauce: place corn starch & garlic powder in a small saucepan; whisk in pineapple juice. Add rest of ingredients & stir until well-blended. Heat over medium heat; stir until bubbly & thickened. Serve as a dip with tofu wontons.


Andrea Pless said...

gabe made these for my Christmas party. They were awesome and much loved by the staff....though Gabe wants to tell you that the recipie needs more garlic.

Amy K. said...

Had these at Evie's yesterday... YUM!