Vegetarians who need a quick wonton fix need to look no further than this recipe. Tofu substitute for “meat”, working together with shiitake mushroom, wood ear mushroom, carrot, and scallions, this is definitely a winning combination that even carnivores will fall in love with.
To get the best result, you MUST drain and press your tofu. To do this, wrap a block of tofu with paper towel and sandwich between two plates. Grab a heavy object (like cast iron skillet) and place it on top of the plate. Leave it for at least 30 minutes, and up to 2 hours, to drain away as much water as possible from the tofu. Once the tofu is super drained, use hand to crumble.
I use dried shiitake and dried wood ear mushroom, both rehydrated of course by soaking in plenty of cold water (overnight), or boiling water if you are pressed on time (less then 2 hours). You can use fresh wood ear mushrooms, but it is best to use dried shiitake in this recipe. I find that dried shiitake is so much more flavorful and packed with tons of umami compared to fresh ones.
Mix together crumbled tofu with chopped shiitake, chopped wood ear, grated carrot, and thinly sliced scallions. Season with soy sauce, mushroom sauce (vegetarian version of oyster sauce), sesame oil, mushroom granules (or salt), and ground white pepper. Mix well and marinate for 2 hours. Once this is done, the next part is to set aside enough time to wrap wontons. I know some are very skilled at wrapping wontons, but my average wonton wrapping speed is about one wonton per minute. So for a pack of 60 wonton wrappers, it took me one hour just to wrap the whole lot.
This recipe will yield enough filling for about 100-120 wontons (1 teaspoon filling each), so I actually end up with leftovers if using just one pack of wonton wrappers. So, either half the filling recipe, or get two packs of wonton wrappers. Also, I included a step-by-step shot on how to wrap a wonton, I hope it helps since I am not sure if my explanation in the recipe is good enough, hehe 😉
- 1 block firm tofu (about 400 gram)
- 8 dried shiitake mushrooms, rehydrated and finely chopped
- 5 gram dried wood ear mushrooms, rehydrated and finely chopped
- 75 gram carrot, grated
- 2 scallions, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon mushroom sauce (i.e. vegetarian oyster sauce)
- 1 tablespoon sesame oil
- 2 teaspoon mushroom granules (or salt)
- ½ teaspoon ground white pepper
- 2 packs (about 120) wonton wrappers
- 2 liter (16 cups) vegetables stock (or water)
- 2 inch ginger, minced
- mushroom granules (or salt), to taste
- ¼ cup chopped scallions
- ¼ cup chopped coriander leaves
- 2 tablespoon deep fried shallot flakes
- Wrap tofu with paper towel. Sandwich tofu block between two plates. Place a heavy object (e.g. cast iron skillet) on top of the plate for at least 30 minutes and up to 2 hours to drain as much water as possible from the tofu. Drain away the water, place drained tofu in a mixing bowl, crumble with hand.
- To the mixing bowl, add chopped shiitake mushrooms, chopped wood ear mushrooms, grated carrot, and thinly sliced scallions. Season with soy sauce, mushroom sauce, sesame oil, mushroom granules (or salt), and ground white pepper. Mix well. Marinate for at least 30 minutes and up to 2 hours.
- Place a teaspoon of wonton filling at the center of the wrapper. Moisten the edges with water using your finger, then fold in half to form a rectangular shape. Press the edges lightly to seal. Fold the sides so the edges overlap. Wet the two closest edges where they meet and pinch to seal.
- Wontons that are not to be used immediately can be wrapped in aluminum foil in a single layer and kept frozen for up to 1 week. Before using, just remove from the freezer and return to room temperature.
- Boil together vegetables stock and grated ginger. Add mushroom granules (or salt) to suit your taste.
- Add wonton to the soup and cook until the wonton floats, which indicates that they are cooked.
- Turn the heat off, add chopped scallions, chopped coriander leaves, and deep fried shallot flakes. Stir to mix. Serve hot.