Chard and Tofu Wontons in Sambal Soy Sauce
30 minutes or fewer
Sambal oelek is a very spicy, slightly sour Indonesian hot sauce made from whole ground chiles (with the seeds). This recipe was inspired by the spicy wontons that VT recipe tester Fiona Kennedy enjoyed on a trip to China.
Sambal Soy Sauce
- 2 tsp. roasted sesame oil
- 1 medium carrot, finely chopped (½ cup)
- 4 cups chopped Swiss chard leaves
- 6 oz. baked soy-seasoned tofu, chopped
- 1 Tbs. low-sodium soy sauce
- ⅛ tsp. ground white pepper
- 1 12-oz. pkg. wonton wrappers
- 3 green onions, chopped, for garnish
- ¼ cup chopped cilantro, for garnish
- 6 Tbs. Chinese malt vinegar or 2 Tbs. balsamic vinegar plus 1 Tbs. rice vinegar
- 6 Tbs. low-sodium soy sauce
- 2 Tbs. sambal oelek
- 4 tsp. maple syrup
- 2 cloves garlic, minced (2 tsp.)
1. To make Wontons: Heat oil in skillet over medium-high heat. Add carrot, and stir-fry 3 minutes. Add chard, and cook 5 minutes, or until wilted. Transfer mixture to food processor, and pulse until finely chopped. Add tofu, and pulse until combined. Transfer to bowl, and stir in soy sauce and white pepper.
2. Set 1 wonton wrapper on work surface. Spoon 1 tsp. tofu mixture in center of wrapper. Brush wrapper edges with water, and fold wrapper into triangle around filling. Press edges to seal, and place on lightly floured baking sheet. Repeat with remaining wrappers and filling.
3. Bring large pot of water to a boil. Cook 10 Wontons at a time in boiling water 90 seconds. Remove from pot with slotted spoon, and place in bowl.
4. To make Sambal Soy Sauce: whisk all ingredients together in small bowl. Top Wontons with Sambal Soy Sauce, and garnish with green onions and cilantro.
October 2011 p.52