Ever made homemade wontons before? You totally should! They’re a little time consuming, but they are super easy to make and delicious too. These Tofu & Green Onion Wontons are meatless and depending on the base of stock you choose for the Chili Broth, they might be completely vegetarian too! The chili broth here doesn’t mess around either. It has a real kick to it. So if you aren’t big on spicy things, you may want to use a plain broth or lessen the amount of spice in here.

The broth here isn’t meant to be a soup, but more of an additional coating of flavor for the wontons to get to roll around in. Trust me, you need the broth here as it really adds a whole lot to the dish! It’s spicy, tangy, and perfect to pair with the neutral wontons themselves.

We’re packing a lot of flavor into the broth here so that it plays well with the tofu. I chose to fold my wontons in a certain way, but really you could seal them up however you want. I just wanted something traditional for today.

I didn’t serve these wontons with anything else. They were a stand alone meal in a bowl with a whole bunch of flavor. And like I said, they do take time to individually fold up, but I promise they are totally worth it!

Tofu & Green Onion Wontons + Chili Broth

Yield: 5

Author: The Skinny Fork (Amanda Plott)

Prep time: 15 MinCook time: 6 MinTotal time: 21 Min

Tofu and green onion folded inside a wonton, cooked, and served with a homemade spicy chili broth!

Ingredients

Wontons

10 Oz. Extra Firm Tofu, Frozen & Thawed
3.5 Oz. Chopped Green Onions
1 Tbsp. Stir-fry Sauce
1/2 Tsp. Salt
1/4 Tsp. Chinese 5 Spice
1 Tbsp. Cornstarch
25 Wonton Wrappers

Chili Broth

1 C. Low Sodium Chicken or Vegetable Broth
2 Tbsp. Garlic Chili Sauce
2 Tbsp. Rice Wine Vinegar
4 Tsp. Sesame Oil
1 Tbsp. Reduced Sodium Soy Sauce
1 Tsp. Sugar

Instructions

Get a large stock pot of water out to boil.
Roughly chop up (or pull apart) the 10 oz. tofu.
Place the tofu, 3.5 Oz. Chopped Green Onions, 1 Tbsp. Stir-fry Sauce, 1/2 Tsp. Salt, and 1/4 Tsp. Chinese 5 Spice into a large skillet to cook over medium-high heat for 2-3 minutes.
Add in the 1 Tbsp. Cornstarch and stir to combine.
Set aside to cool slightly.
While cooling get the wonton wrappers out along with a small container of water to use for sealing the wrappers.
Once the tofu mixture is cool enough to handle, scoop about 1 Tbsp. of the tofu mixture into the center of each and seal closed by pinching with wet fingers.
In a small sauce pan, whisk together the 1 C. Low Sodium Chicken or Vegetable Broth, 2 Tbsp. Garlic Chili Sauce, 2 Tbsp. Rice Wine Vinegar, 4 Tsp. Sesame Oil, 1 Tbsp. Reduced Sodium Soy Sauce, and 1 Tsp. Sugar.
Heat the broth over medium heat to simmer for 2-3 minutes.
Drop the wontons into the boiling water to cook for about 3 minutes.
Once done, remove from the water and drain.
Divide the wontons evenly among bowls and top with the broth divided evenly as well.
Sprinkle some more green onions and/or sesame seeds on top.

Nutrition Facts

Calories

199.82

Fat (grams)

5.33

Sat. Fat (grams)

0.79

Carbs (grams)

28.69

Fiber (grams)

1.65

Net carbs

27.04

Sugar (grams)

2.91

Protein (grams)

8.9

Sodium (milligrams)

750.57

Cholesterol (grams)

3.38

Nutritional Claims: Sugar Conscious • Pescatarian • Dairy Free • Milk Free • Peanut Free • Tree Nut Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher