Since I've been hanging out with Aparna, I've become more drawn to vegetarian cuisine. She's vegetarian and introduced me to this amazing world of tofu. Yes, I'm Asian, I should know tofu. But I never knew how versatile it was until Aparna showed me all the different ways I can cook with it and how it's essentially a nice sponge for all flavors.
Now, I have to admit, the texture of chicken and pork doesn't sit too well with me and I prefer the texture of tofu. So overall, good choice for me because:
1. Tofu is cholesterol-free
2. Tofu is really cheap
3. Tofu doesn't require a lot/any cooking time
Overall, winner protein source!
Firm tofu, drained, crumbled
Coleslaw mix (shredded cabbage and carrots)
Mix all ingredients.
Dip your fingers in water and wet wonton wrappers
Pile a spoonful of filling onto each square
Fold in half and press to seal
Keep them moist with a damp paper towel on top while you work
Place, one at a time, in bowling water and remove when they float to the top
I place a max of 6 in my big bowl of water at a time to prevent sticking
Serve with soy sauce with a bit of sweet chili sauce
You can indulge a little and pan-fry these little guys, or make them in a yummy broth for dumpling soup, but I like them plain and dipped.
This past weekend, we had a vegetarian dinner where Aparna and I prepared asparagus sushi rolls, these dumplings and miso soup. To be honest, I think our guys barely noticed that there wasn't a single piece of meat in the entire dinner.