My go-to vegetarian wontons recipe is perfect for anyone craving a quick and flavorful Asian-inspired meal.
In this easy-to-follow guide, I’ll teach you how to wrap wontons filled with a tasty mix of tofu, cabbage, carrots, ginger, mushrooms, and spring onions, all ready in just 30 minutes.
Drain the tofu, press firmly in between 2 pieces of paper towel to remove any excess liquid. Using a fork, mash the tofu until it resembles breadcrumbs.
Place carrot, white of the spring onion, garlic and ginger into a food processor and pulse several times to chop finely, ensuring not to make a paste. Scrape out and set aside.
Place the cabbage pieces and mushrooms into the same food processor bowl and pulse several times. Remove and set aside.
Heat a skillet over medium heat, add the carrot mixture and cook, stirring, for 2-3 minutes. Add the cabbage and mushroom and cook for a further 3 minutes. Remove from the heat and allow to cool. Remove to a large bowl.
Combine the crumbled tofu, cooked vegetable mixture, and the remaining filling ingredients in a large bowl. Stir until everything is combined.