- 4 spray(s) cooking spray, divided
- 1/2 cup(s) firm tofu, crumbled, well-drained
- 2 medium uncooked scallion(s), chopped
- 1/4 cup(s) shredded carrot(s)
- 1/4 cup(s) shredded uncooked napa cabbage
- 1/4 cup(s) fresh mushroom(s), shiitake, chopped
- 3 Tbsp canned water chestnut(s), drained, chopped
- 1 Tbsp cilantro, fresh, minced
- 1 Tbsp low sodium soy sauce
- 1 Tbsp hoisin sauce
- 1 Tbsp ginger root, fresh, minced
- 1 Tbsp minced garlic
- 1/2 tsp kosher salt
- 1 large egg(s), beaten
- 20 item(s) wonton wrapper(s)
Preheat oven to 375°F. Line 2 baking sheets with parchment paper or coat pans with cooking spray.
In a large bowl, combine tofu, scallions, carrot, cabbage, mushrooms, water chestnuts, cilantro, soy sauce, hoisin sauce, ginger, garlic, salt and egg; stir well to combine.
Spoon 1 1/2 heaping teaspoons filling onto center of each wonton wrapper. Wet 2 adjacent wonton edges with water using your finger tip; fold wrapper over filling to form a triangle and press lightly to seal edges. Place on prepared baking sheets and lightly spray tops with cooking spray. Bake until lightly browned, about 10 to 15 minutes. Yields 1 wonton per serving.
- This recipe is easily doubled to feed a crowd. You can also make the wontons ahead and store in them in the refrigerator, covered with damp paper towels and wrapped in plastic wrap, until ready to bake.