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Spinach Tofu Wontons
(recipe, Christine Mallar)
From The Healthy Hedonist
Really Delicious. I made ¼ recipe for this, as it makes so many wontons. They say you can freeze them (I’d freeze them on a tray and then put them in a bag or container after frozen to make sure they don’t stick to each other.) We got 16 wontons out of it, with plenty of tofu mixture left to eat for breakfast – it’s so delicious and makes a great “scramble” – I just nuked it for 10 seconds and served over toast. Yummy. Could also add it to a stir fry or fried rice. The Fire Roasted Tomato Sauce is surprisingly flavorful – will definitely use this for other purposes as well.
- 2 large bunches (about 1 ½ lbs.) fresh spinach, stemmed and washed
- 2 tsp. white miso
- 1 Tbsp. fresh lemon juice
- 2 Tbsp. mirin
- 1 lb. firm tofu, drained and rinsed (I also gave it a squeeze)
- 5 Tbsp. extra virgin olive oil
- 4 garlic cloves, minced
- 2 Tbsp. chopped fresh basil
- Freshly ground black pepper
- 1 0.5 lb. wonton wrappers (you could feed an army with this amount, I believe)
- 1 recipe Fire Roasted Tomato Sauce.
- Place the spinach in a large pot. Cook over med heat, stirring frequently or tossing with tongs until wilted, 3-4 minutes (water from washing leaves is plenty to cook spinach.)
- Transfer spinach to a colander and drain, pressing out any excess liquid. Let the spinach cool slightly, then chop fine and set aside. You should have about 1 ½ cups.
- Combine the miso, lemon juice and mirin in a medium bowl. Crumble the tofu into it, or mash with fork and mix around. Combine the olive oil and garlic in a large skillet, and cook over medium heat just until the garlic begins to color, about a minute. Add the tofu mixture and ½ tsp salt, and cook until the filling is almost dry, a few minutes. Add spinach and cook, stirring constantly, until the mixture is dry, about 1 minute. Stir in the basil, and add S+P to taste. Transfer to a bowl and let it cool to room temp. (especially if you plan to refrigerate the wontons before cooking them – they’ll get really gummy if you don’t let the mixture cool first).
- Instructions say to line a baking sheet with parchment (though I just made them and laid them on a plate, as I wasn’t making that many and I was cooking them right away). Have a small bowl of water, a pastry brush (I used my fingers) and a fork handy. Place a wonton wrapper on your work surface and brush ½ inch around the edges with water. Place a heaping teaspoon of filling in the middle of the wrapper. Fold the wrapper in half, gently pushing from the center towards the edges to get rid of any big air bubbles, and sealing the edges by pressing them together with the tines of a fork. Recipe says they can be covered with plastic wrap and refrigerated for up to 2 days.)
- To cook ravioli, bring 4 qts salted water to a boil in a large, wide pot such as a Dutch oven. Lower heat to a simmer (do not let water boil again) and add ½ of the ravioli. They should not be crowded. Cook until the wontons look translucent around the edges, about 3 minutes. Use a slotted spoon to remove them gently from the water to warm serving bowls and top with sauce. (keep bowls warm if cooking raviolis in batches.)
- Fire Roasted Tomato Sauce
- One 28 oz can crushed or diced fire roasted tomatoes
- 5 Tbs extra virgin olive oil
- 2 garlic cloves
- 1 tsp dried basil
- Combine all ingredients except pepper in a saucepan. Bring to boil and reduce heat to simmer, partially covered, until sauce has thickened considerably, about 25 minutes. (if sauce remains watery, uncover and simmer briskly for several minutes). Stir in a few grinds of black pepper to taste, as well as more salt, if necessary.