Ingredients Jump to Instructions ↓

  1. 1 Extra-firm tub-style tofu - (12 oz) - chopped

  2. 1/2 cup 73g / 2.6oz Finely-chopped fresh shiitake or Button mushrooms

  3. 1/3 cup 20g / 0.7oz Thinly-sliced green onions

  4. 1/4 cup 36g / 1 1/3oz Finely-chopped canned water chestnuts

  5. 2 tablespoons 30ml Bottled hoisin sauce

  6. 2 teaspoons 10ml Oriental chili sauce with garlic

  7. 1 teaspoon 5ml Soy sauce

  8. 48 Wonton wrappers

  9. Nonstick cooking spray - as needed

  10. Teriyaki sauce -

  11. (or prepared Chinese-style hot mustard)

Instructions Jump to Ingredients ↑

  1. For filling, in a large bowl combine tofu, mushrooms, green onions, water chestnuts, hoisin sauce, chili sauce, and soy sauce. Spoon about 1 tablespoon of the filling into the center of each wonton wrapper. Brush edges of wrapper with water. Fold one corner of wrapper to opposite corner to form a triangle; press edges to seal.

  2. Lightly coat large baking sheets with cooking spray. Place the wonton triangles on prepared baking sheets. Lightly coat the triangles with cooking spray. Bake in a 400 degree oven about 10 minutes or until triangles are crisp and golden brown. Drain on paper towels. If desired, serve the hot triangles with teriyaki sauce.

  3. This recipe yields 48 pieces.

  4. Per Serving: Calories 32, Total Fat 0g, Saturated Fat 0g, Cholesterol 1mg, Sodium 67mg, Carbohydrate 6g, Fiber 0g, Protein 1g.


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