Chard and Tofu Wontons in Sambal Soy Sauce

Sambal oelek is a very spicy, slightly sour Indonesian hot sauce made from whole ground chiles (with the seeds). This recipe was inspired by the spicy wontons that VT recipe tester Fiona Kennedy enjoyed on a trip to China.

Directions

1. To make Wontons: Heat oil in skillet over medium-high heat. Add carrot, and stir-fry 3 minutes. Add chard, and cook 5 minutes, or until wilted. Transfer mixture to food processor, and pulse until finely chopped. Add tofu, and pulse until combined. Transfer to bowl, and stir in soy sauce and white pepper.

2. Set 1 wonton wrapper on work surface. Spoon 1 tsp. tofu mixture in center of wrapper. Brush wrapper edges with water, and fold wrapper into triangle around filling. Press edges to seal, and place on lightly floured baking sheet. Repeat with remaining wrappers and filling.

3. Bring large pot of water to a boil. Cook 10 Wontons at a time in boiling water 90 seconds. Remove from pot with slotted spoon, and place in bowl.

4. To make Sambal Soy Sauce: whisk all ingredients together in small bowl. Top Wontons with Sambal Soy Sauce, and garnish with green onions and cilantro.

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ingredient list

Serves 10

Wontons

• 2 tsp. roasted sesame oil
• 1 medium carrot, finely chopped (1/2 cup)
• 4 cups chopped Swiss chard leaves
• 6 oz. baked soy-seasoned tofu, chopped
• 1 Tbs. low-sodium soy sauce
• 1/8 tsp. ground white pepper
• 1 12-oz. pkg. wonton wrappers
• 3 green onions, chopped, for garnish
• 1/4 cup chopped cilantro, for garnish

Sambal Soy Sauce

• 6 Tbs. Chinese malt vinegar or 2 Tbs. balsamic vinegar plus 1 Tbs. rice vinegar
• 6 Tbs. low-sodium soy sauce
• 2 Tbs. sambal oelek
• 4 tsp. maple syrup
• 2 cloves garlic, minced (2 tsp.)

Mushroom and Red Wine Gravy

Try this sauce with tofu steaks, mashed potatoes, or polenta. If you like a mellower gravy, stir in a few tablespoons of cream at the end.

Directions

1. Pour 1 1/2 cups water over porcini in bowl; steep 30 minutes. Strain liquid through coffee filter, reserving liquid and mushrooms separately. Chop porcini.

2. Heat butter and oil in skillet over medium-low heat. Add cremini mushrooms, cover, and cook 20 minutes, or until browned. Uncover, add garlic, and cook 30 seconds.

3. Stir flour into mushrooms. Add 1/2 cup wine to pan, and scrape up brown bits. Stir in remaining 1 cup wine, reserved mushroom liquid, and porcini. Simmer 7 minutes, or until sauce has reduced by half. Stir in rosemary.

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ingredient list

Makes 2 cups

• 1/2 oz. dried porcini mushrooms
• 2 Tbs. unsalted butter
• 1 Tbs. olive oil
• 10 oz. cremini mushrooms, coarsely chopped
• 1 clove garlic, minced (1 tsp.)
• 2 Tbs. all-purpose flour
• 1 1/2 cups dry red wine, such as Merlot
• 1/2 tsp. minced fresh rosemary