Tofupeh Rangoon

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.

thumb_IMG_7729_1024

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.

thumb_IMG_7805_1024

I used Sugar/Water/Mollasses for Wonton adhesive. I baked the Rangoon on low heat.

thumb_IMG_7806_1024

The Wonton wraps contain less than 2% egg. I’d say this recipe is 99.5% Vegan.

thumb_IMG_7829_1024

Deliciously Dairy-Free.

-Daiya

tumblr_llgx0s5S4x1qeuh9po1_500

RIP Gene Wilder.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s