The Salty Chef - Kelp and Tofu Wontons - saltyisland.com

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh adds protein while cottage cheese is a budget-friendly option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat, while vegetable oil is more economical.

wonton wrappers

🥗Healthier: rice paper

💰Cheaper: egg roll wrappers

Rice paper is gluten-free, and egg roll wrappers are often less expensive.

dried kelp

🥗Healthier: fresh seaweed

💰Cheaper: spinach

Fresh seaweed is nutritious, while spinach is a more accessible leafy green.

Crumble tofu into a bowl using hands or a fork until fairly small, avoiding large pieces.

Press water out of the tofu for a few minutes to help it absorb liquid ingredients better.

Add tahini, soy sauce, mirin, green onions, Dijon mustard, fresh grated ginger, and Umeshu plum vinegar to the crumbled tofu.

Mix all ingredients together until fully combined.

Lay a wonton wrapper out on a clean surface and wet the edges with water using a finger.

Place a small amount of filling in the center of the wonton wrapper.

Fold the wrapper over to form a triangle, tucking it in and pressing down to seal it tightly.

Repeat the process until all wontons are assembled.

Preheat oil in a pan for frying the wontons.

Fry the wontons one or two at a time until they float to the surface and turn a nice golden color.

Drain the fried wontons on paper towels.

Serve with soy sauce, sweet chili dipping sauce, or spicy mustard.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary