Vegan Tofu and Chive Wontons in Chili Broth

Vegan Tofu and Chive Wontons in Chili Broth

This light and flavorful soup features delicate wontons filled with savory tofu and chives, swimming in a fragrant chili broth. Perfect for a satisfying and comforting meal, this vegan dish is surprisingly easy to make at home.

Ingredients

• For the Filling:
  • 7 oz extra firm tofu, frozen overnight and thawed
  • 3.5 oz fresh garlic chives, chopped
  • 1 tbsp neutral oil (vegetable or canola)
  • 1 tbsp vegetarian oyster sauce (or stir-fry sauce)
  • ¼ tsp Chinese five-spice powder
  • ¼ tsp salt, or to taste
  • 1 tbsp cornstarch
• For the Wontons:
  • 40 wonton wrappers
• For the Chili Broth:
  • ½ cup vegetable broth
  • ½ tbsp soy sauce, or more to taste
  • 1 tbsp chili garlic sauce (adjust for desired heat)
  • 1 tsp doubanjiang (spicy fermented bean paste)
  • 1 tsp sugar (adjust for desired sweetness)
• For Serving (optional):
  • chopped fresh cilantro
  • chili oil

Cooking Guide

1. Make the Filling: Crumble the thawed tofu into a bowl. Add chopped chives, oil, vegetarian oyster sauce, five-spice powder, salt, and cornstarch. Mix well and set aside.
2. Assemble the Wontons: Following package instructions, moisten wonton wrappers. Place a spoonful of filling in the center of each wrapper. Fold diagonally to form a triangle, then bring the corners together to form a pouch, pressing out any air. Repeat with remaining filling and wrappers.
3. Cook the Wontons: Bring a large pot of salted water to a boil. Gently drop wontons in batches and cook for 3-4 minutes, or until they float to the surface. Using a slotted spoon, remove wontons and transfer to a serving bowl. Reserve about ½ cup of the cooking water (wonton broth) for the chili broth.
4. Make the Chili Broth: In a separate pot, combine vegetable broth, soy sauce, chili garlic sauce, doubanjiang, sugar, and reserved wonton broth. Bring to a simmer and adjust seasonings to taste.
5. Assemble and Serve: Pour the hot chili broth over the cooked wontons. Garnish with chopped cilantro and chili oil (optional) and serve hot.

Tips

• For extra crispy wontons, pan-fry them in a little oil before adding them to the broth.
• Don’t overfill the wontons, or they will burst during cooking.
• Feel free to adjust the spice level of the chili broth to your preference.
• Leftover wontons can be stored in the refrigerator for up to 3 days. Cook from frozen when ready to serve.