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Cozy Spicy Tofu Wontons in Chili Broth

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Quick and easy spicy tofu wontons in a bold, warming chili broth. Perfect for cozy nights, this 30-minute recipe uses simple ingredients for a deeply satisfying, plant-based comfort meal.

Ingredients

Scale
  • 14 oz (400g) firm or extra-firm tofu, pressed
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2 green onions, finely chopped
  • 1 tablespoon cornstarch
  • Pinch of white pepper (or black pepper)
  • 4 cups (960ml) vegetable broth
  • 2 tablespoons chili crisp (like Lao Gan Ma)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar (or maple syrup)
  • 2 cloves garlic, smashed
  • 1-inch piece ginger, sliced
  • Optional: 1 star anise or a pinch of five-spice powder
  • 1 package (about 50) round or square wonton wrappers
  • Small bowl of water (for sealing)
  • Optional toppings: extra green onions, cilantro, sesame seeds, more chili crisp, a drizzle of sesame oil

Instructions

  1. Press the tofu: Wrap the block of tofu in a clean kitchen towel or paper towels. Place a heavy pan or cast iron skillet on top and let it sit for 5 minutes. Pat dry afterward.
  2. Make the filling: In a mixing bowl, crumble the pressed tofu using a fork or potato masher until it resembles coarse ricotta. Add the soy sauce, sesame oil, minced garlic, grated ginger, chopped green onions, cornstarch, and white pepper. Mix well until evenly combined. Taste and adjust seasoning if needed.
  3. Assemble the wontons: Set up your workstation with the wonton wrappers, a bowl of water, and the filling. Place a wonton wrapper on a clean surface. Spoon about 1 teaspoon of filling into the center. Dip your finger in water and moisten two adjacent edges of the wrapper. Fold the wrapper in half to form a triangle (for square wrappers) or a half-moon (for round ones), pressing firmly to seal. For a classic shape, bring the two bottom corners together, moisten one corner, and press them to seal. …
  4. Make the broth: In a large pot, combine the vegetable broth, smashed garlic cloves, sliced ginger, soy sauce, rice vinegar, sugar, and star anise (if using). Bring to a gentle boil over medium-high heat, then reduce to a simmer. Let it simmer for 5-7 minutes to infuse the flavors. Remove the garlic and ginger slices if desired. Stir in the chili crisp and taste—adjust with more soy sauce or chili crisp as needed.
  5. Cook the wontons: Once the broth is simmering, gently drop the wontons in, one at a time, stirring gently to prevent sticking. Cook in batches if needed (about 15-18 wontons per batch). The wontons are done when they float to the surface and the wrappers become translucent, about 3-4 minutes. Use a slotted spoon to transfer them to serving bowls.
  6. Serve immediately: Ladle the hot chili broth over the cooked wontons in each bowl. Top with extra green onions, cilantro, sesame seeds, and an extra drizzle of chili crisp if desired. Serve right away.

Notes

For a gluten-free version, use tamari and rice paper wrappers. The filling can be made up to 2 days ahead. Uncooked wontons can be frozen for up to 3 months. The broth tastes even better the next day.

Nutrition

Keywords: spicy tofu wontons, chili broth, vegan wontons, quick dinner, cozy soup, plant-based comfort food

Find it online: https://emacrave.com/cozy-spicy-tofu-wontons-in-chili-broth/