Tofu And Chive Wontons In Chili Broth (Vegan) Recipe

I made homemade tofu and chive wontons filled with garlic chives from my garden and meaty frozen tofu, served in an aromatic chili broth that might be the perfect next entry on your list of Fun Vegetarian Dinner Ideas.

I never thought homemade wontons would become my favorite kitchen experiment, but after stuffing them with thawed frozen firm tofu and a big handful of garlic chives from my garden I was hooked. The texture is unexpectedly meaty and the chives punch through with that green, sharp taste that wakes you up.

This is my playful take on Vegan Wonton Soup and somehow it turned into one of those Fun Vegetarian Dinner Ideas I keep ranting about to friends, who always say it looks fancy but tastes like something only I could mess up and still love.

Ingredients

• Tofu: high in protein and iron, low in carbs, soaks up flavors, hearty texture
• Garlic chives: bright onion garlic taste, vitamin A and C, adds freshness and crunch
• Chili oil: boosts heat and aroma, mainly fat, adds depth and glowing color
• Vegetable broth: hydrates, low calorie, savory base that lifts the wontons’ flavor
• Soy sauce: salty umami punch, adds savory balance, contains sodium so use moderately
• Rice vinegar: mild acidity, brightens broth, gives subtle tang without overpowering
• Wonton wrappers: mostly carbs, give tender chew and crisp edges when panfried

Ingredient Quantities

• 14 oz (400 g) frozen firm tofu, thawed and squeezed dry
• 1 cup (about 80 g) garlic chives, finely chopped (homegrown if you got’em)
• 2 scallions, thinly sliced (white and green parts)
• 1 tbsp light soy sauce (or tamari for gluten free)
• 1 tsp toasted sesame oil
• 1 tbsp cornstarch
• 1 tsp fresh grated ginger
• 1 small clove garlic, minced
• 1/4 tsp white pepper
• 1/2 tsp kosher salt, or to taste
• about 40 vegan wonton wrappers (round or square), thawed if frozen
• 4 cups (950 ml) vegetable broth
• 2 tbsp chili oil (adjust to how spicy you like it)
• 1 tbsp soy sauce (additional, for the broth)
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1-inch piece ginger, sliced
• 2 cloves garlic, smashed
• 1 scallion, smashed
• 1 star anise (optional)
• 1 tsp toasted sesame oil (for the broth)
• extra chopped garlic chives or scallions for garnish
• toasted sesame seeds for garnish (optional)
• extra chili oil or chili flakes for serving (optional)

How to Make this

1. Thaw and squeeze the frozen tofu really well in a clean towel or paper towels until most moisture is gone, then crumble or pulse it in a food processor until it’s coarse and meaty. Mix in 1 tbsp light soy sauce, 1 tsp toasted sesame oil, 1 tbsp cornstarch, 1 tsp grated fresh ginger, 1 small minced garlic clove, 1/4 tsp white pepper and 1/2 tsp kosher salt; fold in the 1 cup finely chopped garlic chives and the thinly sliced white and green parts of 2 scallions. Chill the filling 10 minutes if it seems too wet, the cornstarch helps it bind.

2. Lay out your wonton wrappers (about 40) and keep a small bowl of water nearby to seal. Spoon about 1 tsp to 1 tbsp of filling into each wrapper (don’t overfill or they’ll burst), wet the edges, fold and press firmly to seal; you can fold into triangles, little purses or the classic pleated shape. Tip: if wrappers are sticky, dust lightly with a bit of cornstarch.

3. Make the chili broth by combining 4 cups vegetable broth, 1 tbsp extra soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, the 1-inch sliced ginger piece, 2 smashed garlic cloves, the smashed scallion, 1 star anise if using, and 1 tsp toasted sesame oil in a pot. Add 2 tbsp chili oil now if you want a spicy broth, or add some at the end to control heat.

4. Bring the broth to a simmer and let it gently bubble for 10 to 15 minutes so the ginger, garlic, scallion and star anise infuse the liquid. Taste and adjust for salt, vinegar or chili. Remove and discard the big aromatics (ginger slices, smashed garlic, scallion, star anise) before serving so the broth is smooth.

5. Meanwhile, cook the wontons: bring a large pot of water to a rolling boil and add a pinch of salt. Drop in wontons in batches so they have room, stir gently to stop sticking, and boil until they float and the filling feels firm, about 3 to 5 minutes depending on size.

6. If you prefer, you can steam them for 6 to 8 minutes on a lined tray, or deep fry at 350 F for 2 to 3 minutes until golden and crispy for a different texture. All methods work great with this filling.

7. If you cooked the wontons in plain water, transfer them with a slotted spoon to serving bowls and ladle the hot chili broth over them. If you cooked them directly in the broth (not recommended for clarity), just ladle into bowls.

8. Finish each bowl with an extra drizzle of chili oil to taste, a sprinkle of extra chopped garlic chives or sliced scallions, and toasted sesame seeds if you like. Add extra chili flakes or oil at the table for spicy folks.

9. Serve immediately while hot. Leftovers keep ok in the fridge for 2 days (store wontons and broth separately if you want to keep them from getting soggy) and reheat gently in simmering broth or steam until warmed through.

Equipment Needed

1. Clean kitchen towels or paper towels (for squeezing the thawed tofu)
2. Food processor or a sturdy fork (to crumble the tofu)
3. Large mixing bowl plus a small bowl for the water used to seal wrappers
4. Measuring cups and measuring spoons
5. Chef’s knife and cutting board
6. Large pot (for simmering the broth and/or boiling wontons)
7. Slotted spoon or spider strainer (to lift wontons out of water)
8. Ladle for serving the hot broth (and a tray or plate to line if you steam or fry)

FAQ

Tofu And Chive Wontons In Chili Broth (Vegan) Recipe Substitutions and Variations

• Frozen firm tofu: you can use extra firm fresh tofu instead, just press it really well to get the same chewy texture. Or try tempeh if you want a nuttier, firmer filling; crumble and season it, you may not need as much cornstarch.
• Garlic chives: no chives on hand? use thinly sliced scallions plus a little minced garlic for the garlicky kick, or regular chives plus a small clove of garlic. Chinese leek also works if you like a milder, oniony flavor.
• Wonton wrappers: swap for round or square dumpling wrappers, or use rice paper sheets for a different chewy wrapper (wet them and fold gently). For gluten free try yuba sheets or store bought gluten free wrappers.
• Cornstarch: arrowroot powder or tapioca starch are great one to one substitutes and keep the filling silky. Potato starch works too, and all purpose flour can be used in a pinch but the texture may be slightly heavier.

Pro Tips

1. Press and dry that frozen tofu way longer than you think, then crumble it fine. If it still feels wet spread it on a tray and bake at low heat (about 275 F) for 8 to 12 minutes to tighten the texture, it makes the filling hold together and actually feel meaty.

2. Cornstarch is your friend for binding but dont dump a ton in or the filling gets gluey. Start with the recipe amount, add tiny bits more only if it still seems loose, and chill the mix 10 minutes so the starch firms it up before you wrap.

3. Seal wontons with cold water and only wet the very edge, press out any air pockets or they’ll burst when boiling, and if wrappers are tacky dust them lightly with cornstarch and rest them on parchment so they dont stick together.

4. Keep the broth gentle and finish it at the end with a splash of rice vinegar and a little extra chili oil so it pops, remove the big aromatics before serving so the mouthfeel is clean. For leftovers store wontons and broth separately, or freeze formed wontons on a tray then bag them so you can drop frozen ones straight into simmering broth later.