I pictured these jumbo Tofupeh Rangoon turning out just a little bit better, visual-wise. The wonton wraps like to flop around, limply. And that is why the smaller wonton wraps are commonly used. All in all, they were still extremely deliciously edible.
My Sourly Sweet Sauce consisted of:
- Pineapple Juice
- Molasses
- Rice Vinegar
- Balsamic Vinegar
- Tamari
- SeaSalt
- Cayenne
- Garlic Powder
- Corn Starch
The amazingly delicious Tofupeh:
- Tempeh, diced
- Tofu, extra firmly crumbled
- Wasabi Powder
- Tamari
- Balsamic Vinegar
- Thai Style Peanut Sauce
- Daiya Cream Cheese
- Daiya Jalapeno Havarti Cheese, diced
- Scallions, chopped
- SeaSalt/Pepper/GarlicP/Sugar/DillWeed
Basically, just pan-fried Tempeh and Tofu in oil before adding everything else.
I used Sugar/Water/Mollasses for Wonton adhesive. I baked the Rangoon on low heat.
The Wonton wraps contain less than 2% egg. I’d say this recipe is 99.5% Vegan.
Deliciously Dairy-Free.
-Daiya
RIP Gene Wilder.
VeggHead BeerCyclist 