Scallion & Tofu Wontons
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Cook time: 
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Makes: 48 wontons
 
You can cook these as soon as you've made them (just reduce the cooking time by a minute or two), but they always feel sturdier to me, and less likely to break open, when frozen first.

To make it more of a meal, serve in broth. I would still cook them in water, then add them to the hot soup to ensure that your soup is not cloudy.

You can easily double the recipe is you want to use all of tofu. If you don't, simply slice up the leftover tofu and pan fry or bake to add to your salads or rice during the week.
What you'll need
  • 8 ounces firm tofu
  • 1 tablespoon grapeseed oil, divided
  • 2 bunches scallions, trimmed
  • 3 large cloves garlic, peeled and finely chopped
  • 1½-inch piece ginger, peeled and finely chopped
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sambal olek
  • 2 teaspoons roasted sesame seeds
  • 1 package square wonton wrappers
  • FOR SERVING reserved sliced scallions, chopped cilantro, chopped roasted cashews, roasted sesame seeds, sesame oil or spicy sesame oil (use sparingly), soy sauce
How you'll make it
  1. Dry tofu with paper towels and finely dice.
  2. Thinly slice scallions, separating the white and light green, from the dark green.
  3. In large nonstick skillet over medium-high heat, warm 1.5 teaspoons oil until shimmering. Add tofu. Cook 7-10 minutes, or until the tofu is beginning to turn golden, gently tossing often.
  4. Add remaining grapeseed oil, white and light green scallions, garlic and ginger. Season very lightly with kosher salt. Cook 5 minutes, or until scallions are tender, stirring often.
  5. Add dark green scallions, soy sauce, mirin, oyster sauce, sesame oil and sambal olek. Cook 2 minutes more, stirring often. Remove from heat: stir in sesame seeds. Set aside; let cool.
  6. Set out a small bowl of water. Place 6-9 wonton wrappers on clean work surface, depending on how quickly you feel comfortable working. Keep the rest covered. Place 1 teaspoon tofu mixture off center on the wrappers. Using your finger or small pastry brush, wet exposed areas of wrappers. Working one at a time, fold diagonally to form a triangle, pressing to remove air bubbles; seal well. Wet the two corners of the long side and bring together to seal, taking an extra second to make sure they're really closed. Repeat with remaining eight. Place in a single layer on a lined sheet pan and place in the freezer. Repeat with remaining wontons. Let all freeze at least 2 hours. Transfer to freezer bag.
  7. When you’re ready to eat, bring a large pot of lightly salted water to a boil. Gently add wontons: cook 9-10 minutes, or until the noodle is tender, gently stirring occasionally. Drain well.
  8. Divide among bowls; top with garnishes.
How to plan ahead
• Cut your scallions, garlic and ginger up to a day before you plan to make the filling.
• Stir the soy sauce, mirin, oyster sauce, sesame oil and sambal olek together up to a day before you plan to make the filling.
• Cook, cool and store your filling for up to one day ahead of time.
• Make the wontons a couple hours, up to a couple months ahead of time. Store in the freezer.
Recipe by at https://www.lifeaswecookit.com/scallion-tofu-wontons/