- 3 tablespoons vegetable oil, plus more as needed, divided
- 1 garlic clove, minced
- ½ teaspoon freshly grated ginger
- 1 scallion, white and pale green parts, finely chopped
- 1 medium carrot, finely diced
- 7 ounces extra firm tofu, drained and pressed
- 1 tablespoon soy sauce
- ½ teaspoon liquid smoke
- 20 wonton wrappers*
- ¼ cup sambal oelek
- 2 tablespoons maple syrup
- 1 tablespoons rice vinegar
- 1 garlic clove, minced
- A few sesame seeds, for garnish (optional)
-
Coat the bottom of a large skillet with 1 ½ teaspoons of oil and place it over medium heat.
-
When the oil is hot, add the garlic, ginger, scallion, and carrot to the skillet. Cook everything for about 5 minutes, stirring frequently, until the carrot begins to become tender.
-
Crumble the tofu into the skillet and continue to cook everything for about 5 minutes, until the tofu dries up just a bit, flipping occasionally with a spatula.
-
Add the soy sauce and liquid smoke to the skillet and flip everything a few times to distribute the ingredients. Continue cooking the mixture for about 5 minutes, until most of the liquid dries up.
-
Remove the skillet from heat, taste-test the mixture, and adjust any seasonings to taste.
-
Fill a small bowl with water. Set a wonton wrapper on a work surface, then moisten the edges of the wrapper with water.
-
Place a heaping teaspoon of filling in the center of the wrapper, then fold it over the filling, creating a triangle shape. Press to seal.
-
Repeat until all of the wrappers and filling are used.
-
Wipe out the skillet that you used for the tofu, then generously coat the bottom with oil and place it over medium heat.
-
When the oil begins to shimmer, add a few dumplings, being careful not to crowd the skillet.
-
Cook the dumplings for about 3 minutes on each side, until crispy.
-
Transfer the cooked dumplings to a paper towel-lined plate.
-
Repeat until all of the dumplings are cooked, adding oil to the skillet as needed between batches.
-
Stir all ingredients together in a small bowl. I like to garnish mine with scallions and a few sesame seeds.
-
Serve the dumplings with the sweet chili dipping sauce.
*Check the ingredients to ensure that your wonton wrappers are vegan. I usually buy them at Wegmans or an Asian market. You can also make your own without too much effort.