Delicious steamed wontons stuffed with tofu and veggies, covered in a tangy chili oil.
These steamed wontons are absolutely delicious even their oil, but this instant chili oil is really the star of the show! I had been seeing a lot of recipes online for traditional chili oils, but they can often be time-consuming, and I didn't have some of the primary ingredients on hand. So instead, I decided to create a chili oil that could be made in under a minute and still taste fantastic. This recipe certainly accomplishes that; I assure you, you won't be disappointed.
Green onions (half a bunch or to taste
1 c red onion
2 cups green cabbage
2 cups red cabbage
1 c shredded carrot
1 tbsp chopped garlic
1 tbsp chopped ginger
2 tbsp canola oil
1/2 tsp salt
1 tbsp + 1 tsp soy
2 tsp rice vinegar
2 tsp sriracha
1/2 package of extra firm tofu (crumbled)
Green onions (half a bunch or to taste)
Instant Chili Oil:
5 tbsp red chili flakes
4 tbsp canola oil
3/4 tsp salt (I like my chili oil pretty salty but you can use half this amount if you
1 tsp garlic powder
2 tsp sriracha
Sauté red onions until translucent and then add in ginger and garlic. Cook for another 30 seconds or so and then add in green onions
Add in tofu and sauté for a few minutes before adding in cabbage and carrots
Add in salt, soy sauce, rice vinegar, and sriracha; water will start releasing from the veggies. Cook until veggies are completely dry and wilted.
Place the filling in the center of the wonton wrapper and trace the edge of the wrapper with some water so the edges effectively stick together when you press them. Fold wonton diagonally into a triangle and then fold the two bottom ends towards each other. Steam for 8 minutes in the steamer.
Note: You can also bake the tofu before crumbling it if you like a firmer texture in your filling. I bake an entire brick at 350 degrees for 30 minutes and it turns out perfectly.