Tofu and Mushroom Wontons

Prep Time: 20m | Cook Time: 15m | Servings: 4

Ingredients

• 3 Shiitake mushrooms, rehydrated and finely diced
• 300g firm tofu, finely crumbled
• 160g chinese chives, finely chopped
• 1 tbsp Vegan oyster sauce
• 1/2 tsp sesame oil
• 1/2 tsp Salt
• 2 tbsp Cornstarch
• Generous knob of ginger, grated
• Wonton pastry, for wrapping
• 1 tbsp vegetable oil

Instructions

Heat some oil in a large frypan or wok. Add ginger, shiitake mushrooms and crumbled tofu. Cook for a minute until fragrant, then add the chopped Chinese chives. The mixture will release a lot of moisture, so cook it down thoroughly. Add cornstarch to help bind the mix, followed by vegetarian oyster sauce, sesame oil, and salt and pepper to season. Remove from heat and spread the mixture onto a large plate to cool faster. Make sure the filling is completely cooled before wrapping.

Wrap all your wontons. You can freeze some at this point - just make sure they are spaced out on a tray while freezing so they don’t stick together. Once frozen, bundle them into a smaller bag to save freezer space.

To cook - bring a large pot of water to the boil and cook the wontons for 3-4 minutes. Serve with Chinese black vinegar and soy sauce, and finish with homemade garlic and sesame chilli crisp!