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A Soothing Plant-Based Sweet and Spicy Tofu Wonton Soup Recipe

LK By: Liv King

Author Bio

Liv King lives in New York City has been vegan for over 9 years, and... Read More

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Ginger
Tofu

Sweet and Spicy Tofu Wonton Soup

Dairy Free

Vegan

This Sweet & Spicy Tofu Wonton Soup is so tasty and soothing! It has a sweet yet spicy tofu filling that works so well in this soup because it adds a nice texture. The broth is very simple but perfect with the extra flavorful wonton filling. Yes, it takes a... Read More

Ingredients You Need for A Soothing Plant-Based Sweet and Spicy Tofu Wonton Soup Recipe

For the Wonton Wrapper:

2 cups All Purpose Flour
1 1/2 teaspoon Salt
1/2 cup Boiling Water
1/2 cup Cold Water

For the Filling:

1 tablespoon Vegetable Oil
1 Block of Extra-Firm Tofu, drained
1/2 cup Red Onion
2 teaspoon Sesame Oil
2 tablespoon Fresh Ginger
3 Cloves of Garlic
2 tablespoon Soy Sauce
2 tablespoon Water
1 tablespoon Sriracha, or chili garlic sauce
2 teaspoon Apple Cider Vinegar, or rice vinegar
1/4 cup Maple Syrup
1/8 teaspoon Chinese Five Spice, optional

For the Broth:

2 teaspoon Sesame Oil
2-3 tablespoons Fresh Ginger, minced
4-5 Cloves of Garlic, minced
6 cups Vegetable Broth
1 tablespoon Soy Sauce, more or less depending on salt content of broth
Green Onion, for garnish
Red Pepper Flakes, for garnish

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How to Prepare A Soothing Plant-Based Sweet and Spicy Tofu Wonton Soup Recipe

Make the wonton wrapper by whisking together the all purpose flour and salt in a large bowl.
With a wooden spoon stir in the boiling water.
Next, add the cold water and mix until the dough comes together. Cover with a damp towel and set aside to rest.
Make the filling by draining the block of tofu and wrapping it in paper towels or a clean dish towel and squeezing out as much water as possible. Then, dice the tofu into small cubes and mince the red onion, garlic, and ginger.
Heat a large pan on medium-high heat. Add vegetable oil, diced tofu, and red onion. Cook until the tofu is browned and crisp. Turning down heat as needed. About 10 minutes.
Whisk together the soy sauce, water, apple cider vinegar, sriracha, maple syrup, and Chinese five spice. Set aside.
Add the sesame oil, minced garlic, and ginger to the tofu. Cook for another minute or 2.
Add the sauce to the pan and cook until the tofu has absorbed the liquid. About 5-7 minutes.
Turn off heat and set aside to cool.
Prepare the wontons by heavily flour a clean surface and roll out the dough with a rolling pin as thin as you can. Use a 3 or 4-inch cookie cutter to cut out the wonton wrappers. You should get between 25-30 wontons.
Fill up a small dish with water. Dip your finger into the water and lightly wet around the edge of the wrapper. One at a time. Fill the wrapper with 1 tbsp of filling and fold over and firmly pinch the edges together to seal in the filling. Next, wet the two ends and fold the wonton in half and pinch the ends together. If you’re feeling simple, leave them in the half-moon shape.
Set aside folded wontons on a floured baking tray and cover with a damp towel.
Make the broth by mincing the garlic and ginger.
Heat a large pot on medium heat and add the sesame oil. Once hot, add the garlic and ginger. Cook for about 1-2 minutes.
Then, add the vegetable broth. Taste. Add soy sauce to your preference.
Bring to a boil and add in the wontons. Boil for 5-6 minutes.
Divide soup among bowls and top with green onion and a sprinkle of red pepper flakes. Serve and enjoy!

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