Daniel and I caught a cold the other day so we’ve been living off of my new favorite soups: Sweet & Spicy Tofu Wonton Soup & Coconut Curry Soup. I made this Sweet & Spicy Tofu Wonton Soup the first time the other day. It has a sweet yet spicy tofu filling that works so well in this soup because it adds texture inside of just soft vegetables and soft wonton. Don’t get me wrong, vegetable filled wontons are delicious but this tofu just really won my heart. The broth is very simple but perfect with the extra flavorful wonton filling. This soup was so tasty, soothed my sore throat, and made me feel so warm and cozy! So basically, it’s the perfect winter soup and I just had to share it with you.
Are Wonton Wrappers Vegan?
Not usually. But Nasoya has a pre-made one that is very delicious and would work perfectly in this recipe but you can also make your own.
I’m using the same homemade wrapper as I did in my Easy Vegetable Dumpling recipe. Making a from scratch wrapper is not as hard as you may think. Simply make the dough, let it rest, roll it out as thin as you can, cut out circles with a cookie cutter, fill, shape, boil. Yes, it takes a little bit of time but you’ll get the hang of it and then it becomes pretty fun especially if you make someone in your house help you out. All that work will be worth it in the end! I recommend making a batch of these wontons and freezing them so you’ll have these on hand to add to broth whenever you need a quick meal. That’s what I’ll be doing this winter!
More Recipes You Might Like:
- Easy Vegetable Dumplings
- Coconut Curry Soup w/ Sesame Crusted Tofu
- Vegan Beef Wontons w/ Spicy Chili Oil
If You Make This Recipe:
Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!
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Sweet & Spicy Tofu Wonton Soup
- Yield: 4-6 1x
- Category: Main Course
- Diet: Vegan
Ingredients
Filling:
- Wonton Wrapper Dough or Store-Bought Wrappers
- 1 tbsp Vegetable Oil
- 1 Block of Extra-Firm Tofu, drained
- 1/2 cup Red Onion
- 2 tsp Sesame Oil
- 2 tbsp Fresh Ginger
- 3 Cloves of Garlic
- 2 tbsp Soy Sauce
- 2 tbsp Water
- 1 tbsp Sriracha, or chili garlic sauce
- 2 tsp Apple Cider Vinegar, or rice vinegar
- 1/4 cup Maple Syrup
- 1/8 tsp Chinese Five Spice, optional
Broth:
- 2 tsp Sesame Oil
- 2–3 tbsps Fresh Ginger, minced
- 4–5 Cloves of Garlic, minced
- 6 cups Vegetable Broth
- 1 tbsp Soy Sauce, more or less depending on salt content of broth
- Green Onion, for garnish
- Red Pepper Flakes, for garnish
Instructions
- Make the wonton wrapper dough by visiting the link above or use store-bought vegan wrappers.
- Make the filling by draining the block of tofu and wrapping it in paper towels or a clean dish towel and squeezing out as much water as possible. Then, dice the tofu in to small cubes and mince the red onion, garlic, and ginger.
- Heat a large pan on medium-high heat. Add vegetable oil, diced tofu, and red onion. Cook until the tofu is browned and crisp. Turning down heat as needed. About 10 minutes.
- Whisk together the soy sauce, water, apple cider vinegar, sriracha, maple syrup, and Chinese five spice. Set aside.
- Add the sesame oil, minced garlic, and ginger to the tofu. Cook for another minute or 2.
- Add the sauce to the pan and cook until the tofu has absorbed the liquid. About 5-7 minutes. Turn off heat and set aside to cool.
- Prepare the wontons by heavily flouring a clean surface and roll out the dough with a rolling pin as thin as you can. Use a 3 or 4 inch cookie cutter to cut out the wonton wrappers. You should get between 25-30 wontons.
- Fill up a small dish with water. Dip your finger in to the water and lightly wet around the edge of the wrapper. One at a time. Fill the wrapper with 1 tbsp of filling and fold over and firmly pinch the edges together to seal in the filling. Next, wet the two ends and fold the wonton in half and pinch the ends together. If you’re feeling simple, leave them in the half moon shape.
- Set aside folded wontons on a floured baking tray and cover with a damp towel.
- Make the broth by mincing the garlic and ginger. Heat a large pot on medium heat and add the sesame oil. Once hot, add the garlic and ginger. Cook for about 1-2 minutes.
- Then, add the vegetable broth. Taste. Add soy sauce to your preference. Bring to a boil and add in the wontons. Boil for 5-6 minutes.
- Divide soup in bowls and top with green onion and a sprinkle of red pepper flakes. Serve and enjoy!
Notes
If you have leftover wontons: Freeze and add to broth to cook at a later date. Add another minute or two to the cooking time if frozen.
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