Ingredients
Scale
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1/4 cup cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/2 teaspoon ground black pepper
- 1 package (about 30) wonton wrappers
Instructions
- Step 1: In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, garlic, and black pepper. Add the pressed and cubed tofu and toss to coat evenly. Let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- Step 2: Place cornstarch in a shallow dish. Remove the tofu from the marinade (reserve the marinade) and toss the tofu cubes in the cornstarch until evenly coated.
- Step 3: Lay out wonton wrappers on a clean surface. Place a spoonful (about 1 teaspoon) of the marinated tofu in the center of each wrapper. Brush the edges of the wrapper with a little water. Fold the wrapper over the filling to form a half-moon or triangle shape, pressing firmly to seal the edges.
- Step 4: Heat about 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Carefully place the dumplings in the hot oil, working in batches to avoid overcrowding the pan. Cook for 2-3 minutes per side, until golden brown and crispy.
- Step 5: Once all dumplings are cooked, remove them from the pan and drain on a paper towel-lined plate. Drizzle with the reserved marinade before serving.
Notes
- Store leftover dumplings in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover dumplings in a dry skillet over medium heat for perfectly crisp results.
- Serve these dumplings alongside a vibrant Asian slaw for a refreshing and balanced meal.
- For extra crispy dumplings, ensure the tofu is very well-pressed to remove excess moisture before coating and cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American