1 12-oz. package extra-firm, tub-style tofu (fresh bean curd), chopped
\n1\/2 C. finely chopped fresh shiitake or button mushrooms
\n1\/3 C. thinly sliced green onions
\n1\/4 C. finely chopped canned water chestnuts
\n2 T. bottled hoisin sauce
\n2 tsp. Oriental chili sauce with garlic
\n1 tsp. soy sauce
\n48 wonton wrappers
\nNonstick cooking spray
\nTeriyaki sauce or prepared Chinese-style hot mustard (optional)<\/p>\n
For filling, in a large bowl combine tofu, mushrooms, green onions, water chestnuts, hoisin sauce, chili sauce, and soy sauce. Spoon about 1 T. of the filling into the center of each wonton wrapper. Brush edges of wrapper with water. Fold one corner of wrapper to opposite corner to form a triangle; press edges to seal. Lightly coat large baking sheets with cooking spray. Place the wonton triangles on prepared baking sheets. Lightly coat the triangles with cooking spray. Bake in a 4000 oven about 10 minutes or until triangles are crisp and golden brown. Drain on paper towels. If desired, serve the hot triangles with teriyaki sauce.<\/p>\n
Yield: 48 Triangles
\nCalories: 32
\nFat: 0g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 12-oz. package extra-firm, tub-style tofu (fresh bean curd), chopped 1\/2 C. finely chopped fresh shiitake or button mushrooms 1\/3 C. thinly sliced green onions 1\/4 C. finely chopped canned water chestnuts 2 T. bottled hoisin sauce 2 tsp. Oriental chili sauce with garlic 1 tsp. soy sauce 48 wonton wrappers Nonstick cooking spray Teriyaki sauce or prepared Chinese-style hot mustard (optional) For filling, in a large bowl combine tofu, mushrooms, green onions, water chestnuts, hoisin sauce, chili sauce, and…<\/p>\n