Best 3 Chard And Tofu Wontons In Sambal Soy Sauce Recipes

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**Chard and Tofu Wontons in Sambal Soy Sauce: A Culinary Delight**

Indulge in a symphony of flavors with our delectable chard and tofu wontons, meticulously crafted to tantalize your taste buds. These delicate wontons, bursting with a savory filling of tender chard, protein-packed tofu, and aromatic ginger, are lovingly wrapped in a silken wonton wrapper, creating a textural masterpiece. Immerse these wontons in a vibrant sambal soy sauce, a harmonious blend of spicy sambal, savory soy sauce, and a hint of sweetness, elevating each bite to a new level of culinary delight. Whether you prefer pan-frying for a crispy golden exterior or gently steaming for a soft and succulent texture, these wontons promise an unforgettable dining experience. Accompany them with our refreshing cucumber salad, a delightful side dish that provides a crisp and cooling contrast to the richness of the wontons, or savor the aromatic wonton soup, a comforting broth infused with the flavors of the wontons and accented with fresh herbs. Embrace the culinary journey that awaits you with our chard and tofu wontons in sambal soy sauce, a dish that promises to captivate your senses and leave you craving more.

Here are our top 3 tried and tested recipes!

STIR-FRIED TOFU WITH RED CHARD



Stir-Fried Tofu With Red Chard image

Most of the time that you devote to a stir-fry goes into chopping and measuring out ingredients. Sometimes the list looks long to me, and I fear the dish is going to take forever to make. But while I may spend 30 minutes prepping everything, I'll spend only five minutes at the stove. For things to go well, it's important that the mise en place be organized. If liquids are to be added to a dish at the same time, combine them in one bowl or measuring cup. If the garlic and ginger are to be added together, have them minced and combined in a small container. Clean your work area before you start cooking, and have everything close to the stove. Once you begin to stir-fry, you won't be able to do anything except grab the next ingredient. Read the recipe carefully from beginning to end, have the table set, your rice or noodles cooked and plates ready. I love the pink color that tofu takes on when cooked with red chard. Beet greens would also do the trick. In this recipe, blanching the greens is part of the prep.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, main course

Time 30m

Yield Serves four

Number Of Ingredients 9

2 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon plus 1 teaspoon chopped or grated fresh ginger
3/4 pound firm tofu, sliced 1/2 inch thick, into 1- by 2-inch dominoes
1 large bunch or 2 smaller bunches red chard about 1 1/2 pounds, stemmed and thoroughly cleaned retain the stems
Salt to taste
1 teaspoon dark sesame oil
2 tablespoons canola or peanut oil
2 large garlic cloves, minced

Steps:

  • Mix together the soy sauce, 1 teaspoon of the ginger and the sugar. Toss with the tofu in a bowl, and set aside. Marinate for 15 minutes or longer. Refrigerate if not using right away. Meanwhile, fill a large pot with water and bring to a boil. Fill a bowl with ice water.
  • When the water comes to a boil, salt generously and add the red chard leaves. Cook the chard 1 to 2 minutes, until just tender, and transfer with a slotted spoon or deep-fry skimmer to the ice water. Drain and squeeze out the water (you don't have to squeeze it completely dry). Chop coarsely and set aside.
  • Trim the ends of the chard stalks, clean them well and slice crosswise, about 1/4 inch thick.
  • Heat a large, heavy nonstick skillet or wok over high heat until hot enough to evaporate a drop of water on contact. Add 1 tablespoon of the oil, swirl to coat the pan and reduce the heat to medium-high. Lift the tofu from the marinade, and add to the pan. Stir-fry for two to three minutes, until lightly colored. Add the chard stalks, and stir-fry for 1 minute. Add the remaining tablespoon of oil and the garlic and remaining ginger, and stir together for about 30 seconds until fragrant. Stir in the blanched red chard, and stir-fry with the tofu for one minute. Add the tofu marinade and cook, stirring, for another minute or two, until heated through and fragrant. Remove from the heat and serve, with rice or noodles.

Nutrition Facts : @context http, Calories 233, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 754 milligrams, Sugar 3 grams

SPINACH AND TOFU WONTONS IN BROTH



Spinach and Tofu Wontons in Broth image

You can find wonton wrappers in most supermarkets. Sometimes they're in the produce section in the cooler with the tofu. Use either round or square wrappers for these; make them ahead if it's more convenient and freeze.

Provided by Martha Rose Shulman

Categories     soups and stews, main course

Time 30m

Yield 3 1/2 to 4 dozen wontons, enough for 6 servings

Number Of Ingredients 18

1 large bunch spinach (1 to 1 1/4 pounds), stemmed and washed well in 2 changes of water, or 9 ounces baby spinach (1 1/2 6-ounce bags)
6 ounces firm tofu, cut in 1/4-inch dice (about 1 cup diced tofu)
1 to 2 tablespoons soy sauce (to taste)
2 teaspoons dry sherry
1/2 teaspoon sugar
Salt to taste
2 teaspoons sesame oil
1 tablespoon grapeseed oil, canola oil or peanut oil
2 teaspoons minced garlic (2 large cloves)
2 teaspoons minced fresh ginger
1/2 cup minced scallions (white and light green parts)
1 tablespoon sesame seeds
2 tablespoons minced cilantro
1 package wonton wrappers (freeze what you don't use)
1 egg, beaten, or 2 tablespoons water mixed with 1 teaspoon cornstarch
2 quarts chicken stock or vegetable stock
Salt to taste
Chopped cilantro and sprigs for garnish

Steps:

  • Steam the spinach above 1 inch boiling water until it wilts, 1 to 2 minutes. Rinse with cold water and squeeze dry, taking up the spinach by the handful. Chop fine and set aside.
  • Blot the tofu on paper towels. Combine the soy sauce, sherry, sugar and salt to taste in a small bowl and stir until the sugar and salt have dissolved, then stir in the sesame oil. Place on the stove near your wok or skillet. Place the garlic, ginger and scallions together in a container near your wok or skillet.
  • Heat a 14-inch flat-bottomed wok or a 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the grapeseed, canola or peanut oil by adding it to the sides of the pan and swirling the pan, then add the tofu and spread out in a single layer. Let it sear for 1 minute, then stir-fry for 1 to 2 minutes, until it begins to color. Add the garlic, ginger and scallions and stir-fry for 30 seconds. Add the spinach and sesame seeds and stir-fry for 30 seconds. Add the soy sauce mixture and stir-fry for another minute, breaking up the tofu a little bit more with your spatula, then stir in the cilantro and remove from the heat.
  • To fill the wontons, lay out about 6 wonton skins on your work surface and place a level teaspoon of the tofu/spinach mixture in the center of each one. Brush the perimeter of the wonton skin with a very small amount of beaten egg or with the cornstarch mixture. Fold the wonton in half if using round skins, or diagonally corner to corner if they are square, and pinch the edges together all the way around to seal. Now put a little dab of egg or cornstarch mixture on the two opposite corners of the triangle or the two ends of the half-circle, fold the package in and pinch the tips together. Place on a parchment-covered baking sheet. Continue filling the wrappers until all of the spinach and tofu mixture is used up. If not cooking right away place the baking sheet in the freezer.
  • Bring the stock to a simmer in a soup pot or a wide saucepan. Season to taste with salt or soy sauce. Add 6 to 8 wontons per serving and simmer 5 to 7 minutes, flipping them over once to ensure even cooking. Spoon wontons into soup bowls, ladle in broth and garnish with cilantro. Serve hot.

Nutrition Facts : @context http, Calories 452, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 12 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 1238 milligrams, Sugar 6 grams

EASY SOY-GLAZED TOFU AND CARROTS



Easy Soy-Glazed Tofu and Carrots image

This dish is similar to a stir-fry but it's cooked in the broiler, not on the stove. Be sure to use extra-firm tofu in this recipe, as it will hold up better than other types of tofu when broiled and tossed.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 45m

Number Of Ingredients 8

2 tablespoons vegetable oil
3 tablespoons soy sauce
Coarse salt
1 1/2 pounds carrots, (8 to 9 medium), cut into 2-inch lengths (thick pieces halved lengthwise)
2 packages (12 to 14 ounces each) extra-firm tofu, drained, each block cut into 16 equal pieces (32 total)
4 scallions, thinly sliced
1 to 2 tablespoons rice vinegar
1 to 2 teaspoons toasted sesame oil

Steps:

  • Heat broiler. If using a broilerproof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. In a large bowl, whisk together vegetable oil, soy sauce, and 1 teaspoon salt. Add carrots; toss to coat.
  • With a slotted spoon, transfer carrots (reserving bowl with marinade) to sheet (or pan). Push carrots to one side.
  • Working with a few pieces at a time, add tofu to marinade in bowl; turn gently to coat, and transfer to sheet. Reserve bowl with marinade.
  • Broil until carrots are tender and tofu is browned, turning tofu halfway through cooking time and tossing carrots occasionally (more frequently toward end of cooking time), 30 to 35 minutes.
  • Transfer tofu and carrots to reserved bowl with marinade. Add scallions, vinegar, and sesame oil; toss gently to combine.

Nutrition Facts : Calories 340 g, Fat 21 g, Fiber 6 g, Protein 22 g

Tips:

  • Prepare the wonton wrappers ahead of time: If you're short on time, you can make the wonton wrappers ahead of time and store them in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
  • Use a variety of vegetables: Feel free to experiment with different vegetables in your wontons, such as spinach, bok choy, or bell peppers. Avoid vegetables that are too watery, such as cucumbers or tomatoes, as they can make the wontons soggy.
  • Don't overfill the wontons: When filling the wontons, be sure not to overfill them, as this will make them difficult to close and seal. A good rule of thumb is to fill each wonton with about 1 tablespoon of filling.
  • Cook the wontons in a large pot of boiling water: When cooking the wontons, be sure to use a large pot of boiling water so that they have plenty of room to move around. This will help prevent them from sticking together.
  • Serve the wontons immediately: Wontons are best served immediately after they are cooked. If you need to store them, be sure to drain them well and store them in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Chard and tofu wontons in sambal soy sauce are a healthy and delicious appetizer or main course. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect wontons every time. So next time you're looking for a tasty and satisfying meal, give this recipe a try!

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