Peanut Tofu Wonton Cups is a delicious appetizer inspired by Asian flavors. I used wonton wrappers that I oven-baked to make crispy cups. The filling is flavorful peanut tofu that’s so easy to make and no one will complain about this tofu being bland. I drizzle some sriracha over it to make it look good and add spice to it. These are easy hand-held appetizers for parties or get-togethers. You can even keep them for a game night because they don’t get soggy too fast. Also, these are vegan and healthy!

Happy Cooking!

Servings: 12-15 cups

Prep Time: 20 mins

Cooking Time: 20 mins

Total Time: 40-45 mins

Ingredients: 

• 12-15 Wonton wrappers

• Oil to spray or brush

• 2 tbsp peanut or vegetable oil

• 7-8 oz firm or extra firm Tofu

• 1/2 tsp White pepper

• 1/2 tsp Salt as per taste

• 1/4 tsp Sugar

• 1/2 small yellow Onion finely chopped

• 2 tsp Ginger paste

• 1 tbsp Garlic paste

• 2-3 Scallions chopped; whites & greens separated

• 1 tbsp dark Soy sauce 

• 1.5 tbsp Peanut butter 

• 1 tsp rice/chili Vinegar 

• 1-2 tbsp Sriracha or hot sauce of your choice to drizzle over

Directions: 

1. Use a tofu press to press the tofu. Check notes for how to do it without a press. Once pressed, cut it into about 1/2 inch cubes

2. Wonton cups: Preheat the oven to 350F.

3. Use a cupcake tray or a small muffin pan to make the wonton cups. Take a wonton wrapper and press it down in the hollow cavities of the tray and press around the edges to form the hollow shape.

4. Spray/brush oil on the wrappers and bake at 350F for 6-9 minutes rotating the tray midway.

5. Bake till it’s cooked through and crispy. Keep aside and let it cool.

6. Filling: Put a saute pan on medium heat and add peanut oil.

7. Add the pressed tofu cubes to the oil and saute it frequently for 4-6 mins. The cubes should start browning.

8. Add salt, pepper, and sugar and mix it in.

9. Once the tofu has started browning slightly add the chopped onions, the whites of the scallions, ginger paste, and garlic paste.

10. Cook them together for 3-4 mins till the onions are cooked through.

11. Add peanut butter, vinegar, soy sauce, and some of the greens of the scallions and mix well cooking for 3-4 mins.

12. Fill the wonton cups with the tofu filling.

13. Drizzle/pipe sriracha over the cups and garnish with the remaining greens of the scallions.

14. Serve warm or cool. They will get a little soggy after a few hours.

Notes/Tips:

• If you don’t a tofu press- drain the tofu water that comes in the container. Wrap the tofu block in a paper towel. If it’s a thin paper towel, double-wrap it. Place something that is a little heavy on it that presses it down slightly. Let it sit for 10-20 mins.

• You can use creamy or chunky peanut butter.

• Browning the tofu helps crisp it a little which gives it a bite.

• I put sriracha in a piping bag and cut a small hole to pipe the sriracha.