Chard and Tofu Wontons in Sambal Soy Sauce Recipe | Vegetarian Times Skip to main content

Chard and Tofu Wontons in Sambal Soy Sauce

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.

Ingredients: 

Ingredient Set Name: 

Wontons

Ingredients: 

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2 tsp. roasted sesame oil
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1 medium carrot, finely chopped (½ cup)
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4 cups chopped Swiss chard leaves
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6 oz. baked soy-seasoned tofu, chopped
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1 Tbs. low-sodium soy sauce
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⅛ tsp. ground white pepper
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1 12-oz. pkg. wonton wrappers
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3 green onions, chopped, for garnish
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¼ cup chopped cilantro, for garnish

Ingredient Set Name: 

Sambal Soy Sauce

Ingredients: 

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6 Tbs. Chinese malt vinegar or 2 Tbs. balsamic vinegar plus 1 Tbs. rice vinegar
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6 Tbs. low-sodium soy sauce
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2 Tbs. sambal oelek
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4 tsp. maple syrup
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2 cloves garlic, minced (2 tsp.)

Instructions: 

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.

Nutrition Information: 

Calories: 
168
Protein: 
8 g
Total Fat: 
3 g
Saturated Fat: 
<1 g
Carbohydrates: 
26 g
Cholesterol: 
3 mg
Sodium: 
736 mg
Fiber: 
2 g
Sugar: 
3 g
Yield: 
Serves 10

Comments on this Recipe

These were so flavorful! Nice and spicy, with a good blend of garnish that really adds a nice fresh and bright component to the wontons and the savory heat of the sauce. I also like it when I can find a chard or kale recipe that involves more of an Asian twist. Thanks for this one!

Amazing. This had some great flavors. I was a little worried that it wasn't going to be all that good (I didn't care for the filling by itself). However after it was all put together and served I couldn't believe what I was tasting. my husband and I absolutely loved this dish.

This came in my dairy free &amp; vegan email. I've never seen vegan wonton wrappers. Don't they usually have egg in them?

These were really good, although I did tweak them a bit. Didn't have baked seasoned tofu in hand, so I replaced with diced baby Bella mushrooms and added some grated ginger and minced garlic to the filling stir fry. I did not put through the food processor (because I don't ave a dishwasher and didn't want to dirty something else) and the filling was fine. I also did just 1 teaspoon of the sambal, afraid 2 tablespoons might be overkill. Delicious and satisfying for my meat-eating family, too!

Ym

I've never seen vegan wonton wrappers, but I my local asian food store has vegan-friendly potsticker wrappers (they are round). Once I also found some wheat vegan egg or spring roll wrappers, and cut them for wontons.

These are unbelievable! The first time I made them, I boiled them for 90 seconds as the recipe called for, but the second time I decided to pan fry them, which was a dramatic improvement in my opinion. If you'd like to do so, heat a couple teaspoons of oil in a skillet over med-high heat. Once hot, work in batches of 10. Add the wontons and 3/4 c of water. Cook for 3 minutes and flip. Allow all of water to evaporate, which takes about 3-5 minutes.

These are wonderful and freeze well. I modified the ingredients a bit to use what I had on hand - plain tofu, a few mushrooms, etc. Can also be fried off in a little oil instead of boiling which make nice finger food.

These are outstanding. I use mustard greens instead of chard because that is what I had. Now I'm just on the lookout for vegan won ton wrappers!