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tofu filled wonton soup.

Sweet & Spicy Tofu Wonton Soup

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.
5 from 1 vote
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Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 4
Author: Liv King

Ingredients
 

Filling:

  • Wonton Wrapper Dough or Store-Bought Wrappers
  • 1 tablespoon Vegetable Oil
  • 1 Block of Extra-Firm Tofu drained
  • ½ cup Red Onion
  • 2 teaspoon Sesame Oil
  • 2 tablespoon Fresh Ginger
  • 3 Cloves of Garlic
  • 2 tablespoon Soy Sauce
  • 2 tablespoon Water
  • 1 tablespoon Sriracha or chili garlic sauce
  • 2 teaspoon Apple Cider Vinegar or rice vinegar
  • ¼ cup Maple Syrup
  • teaspoon Chinese Five Spice optional

Broth: 

  • 2 teaspoon Sesame Oil
  • 2-3 tbsps Fresh Ginger minced
  • 4-5 Cloves of Garlic minced
  • 6 cups Vegetable Broth
  • 1 tablespoon 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 tablespoon 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.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!