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Ingredients
- 1/2 pound firm tofu (I used a half of a 14 oz package)
- 1/2 cup coarsely grated carrots
- 1/2 cup shredded Napa cabbage
- 3 tablespoons finely chopped red pepper
- 2 tablespoons finely chopped scallions
- 2 teaspoons finely minced fresh ginger (I used a microplane to make it into a paste)
- 4 cloves garlic (made into a paste with microplane)
- 1 tablespoon chopped cilantro leaves
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons sesame oil
- 1 egg, lightly beaten
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tsp schezwan seasoning (optional)
- Bowl of water, plus additional water for steamer
- 35 to 40 small wonton wrappers
- Non-stick vegetable spray, for the steamer
View Full Recipe at Picky Cook
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