- 100g (½ cup) smoked tofu, crumbled
- 100g (½ cup) smoked tofu, thinly sliced
- 1 medium carrot, finely chopped, or grated
- 4–5 shiitake mushrooms, finely chopped
- 1400ml (6 cups) vegan stock
- 1 tbsp sesame oil
- 2 spring onions, finely chopped
- ½ in (1 cm) fresh ginger, finely chopped
- 1 clove garlic, finely chopped
- ½ tsp coriander ground
- ¾ tsp five spice powder
- 2 tsp soy sauce
- 2 tsp lemon juice
- 20–24 wonton wrappers
- If using dried shiitake mushrooms, rinse and soak for 10 min in hot water. Drain. Chop finely.
- Chop spring onions and separate into white ends and greens. Save greens
- for garnish.
- Heat oil in a frying pan on medium high heat. Add chopped spring onion ends, ginger, garlic, ground coriander, and five spice powder. Fry 2 min, stirring constantly.
- Add crumbled tofu, chopped or grated carrot, and chopped mushrooms. Mix well. Fry, stirring often, just until vegetables begin to soften, 3–5 min.
- Add soy sauce and lemon juice. Mix well. Remove from heat.
- Set up a small bowl with some water and wonton wrappers on a dry cutting board or counter surface. Put about 2 tsp of filling in the middle of a wonton wrapper. First, fold over two opposite corners to meet at the centre and lightly press to seal using a few drops of water. Repeat with two other opposite corners. Press and seal wrapper around filling. Set aside. Continue making wontons until the filling is used up.
- Bring (strained) soup stock to simmer on low heat. Carefully place filled, sealed wontons into broth. Watch that they do not stick to the bottom of the pot. Gently stir. After the wontons float up to the surface and are cooked, about 5 min, turn off the heat.
- Portion liquid and 5 or 6 wontons into a bowl. Top with sliced smoked tofu and garnish with chopped spring onion greens and serve.
Taken from March 2017 (Issue 24) Vegan Life Magazine
Recipes and images from : The Lotus and the Artichoke, Malaysia Author Justin P. Moore