Peanut Curry Tofu in Spicy Wonton Cups

By rsarahl on June 19, 2003

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Ingredients

    1. 1 lb firm tofu, drained and halved lengthwise
    2. 1 tablespoon vegetable oil, for sauteeing

    For the wonton wrappers

    1. 2 cups all-purpose flour
    2. 1/2 teaspoon salt
    3. 2 teaspoons cayenne pepper
    4. 1 egg
    5. 1/2 cup water, divided
    6. extra flour or cornstarch, as needed

    For the curry

    1. 1/4 cup major grey chutney
    2. 1/3 cup ricotta cheese
    3. 1/4 cup roasted peanuts
    4. 1 tablespoon lime juice
    5. 2 teaspoons curry powder
    6. 2 teaspoons vegetable oil
    7. 1/4 cup green onion, chopped,for garnish
    8. 1/4 cup roasted peanuts, chopped,for garnish

Directions

  1. Begin by freezing the tofu: Place the tofu in a single layer on a plate and cover tightly with plastic wrap.
  2. Freeze until firm (minimum 1 hour, preferably overnight).
  3. Thaw in the refrigerator until soft, 6-8 hours.
  4. Once thawed, squeeze and/or press the tofu to get rid of excess water.
  5. Crumble or grate into small pieces to achieve the texture of cooked ground meat.
  6. Prepare the wonton dough: In a large bowl, combine the salt and cayenne with the flour.
  7. In a small bowl, crack the egg, add 1/4 cup water and beat gently.
  8. Make a well in the middle of the flour, add the egg mixture and mix to combine.
  9. Add additional water as needed to make a pliable, but not sticky dough.
  10. Turn the dough out onto a lightly floured board and knead the dough into a ball.
  11. Keep kneading until smooth (several minutes), then place the dough in a large bowl, cover with a damp cloth and let it rest for at least 20 minutes, but preferably for 1 hour.
  12. Prepare the curry base: In the bowl of a food processor, whiz 1/4 cup peanuts with curry powder and vegetable oil.
  13. Turn this mixture out into a large bowl and add the chutney, ricotta and lime juice.
  14. Stir to combine, then cover and set aside.
  15. Prepare the ground tofu for the curry: Season the tofu with a pinch of salt and pepper, then saute it in 1 Tbsp vegetable oil over high heat for about 5 minutes to cook and brown it lightly.
  16. Add the cooked tofu to the reserved curry base, stir well to combine and allow to cool.
  17. Roll out and cut the wonton wrappers: Cut the dough into 2 equal pieces, then cut the pieces in quarters.
  18. Place one of the quarters on a well-floured surface, and roll out with a rolling pin into a 13-by-13 inch square.
  19. Cut the dough into 4 by 4-inch squares, and save the scraps to roll out again at the end.
  20. As the wrappers are prepared, dust each one with flour or cornstarch, stack them and cover with a cloth.
  21. Repeat until the dough is used up and at least 24 wrappers are created.
  22. These can be prepped in advance, stacked as noted, wrapped in plastic film and either frozen or kept in the refrigerator for up to 1 week.
  23. Shape and bake the wonton cups: Preheat oven to 350 degrees F.
  24. Take 12 wonton wrappers and stack them in 2 piles of 6 wrappers (reserve the remaining 12 wrappers for a 2nd batch or for another use).
  25. Using a sharp knife or a rolling cutter, cut the wrappers in quarters, to yield 48 2-by-2 inch squares.
  26. Spray a mini muffin pan (1 inch muffins) with nonstick cooking spray and mold one wonton square in each muffin cup.
  27. Bake for 5-7 minutes until the wontons are golden.
  28. Remove to a wire rack for cooling and continue making the wonton cups until the squares are used.
  29. Assemble: Appetizers can be assembled up to 1 hour before serving.
  30. Spoon a generous 1 tsp of the curried tofu into each wonton cup, sprinkle with chopped peanuts and green onions.
  31. Place wonton cups on a mirrored tray or flat platter and serve.
 
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