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Here are the ingredients you will need to make this recipe.
Wonton wrappers: Be sure to read the ingredients, and choose wonton wrappers that don’t include eggs.
Nasoya plant based wonton wraps are my go-to choice. They’re widely available in grocery stores and even big box stores like Walmart.
Tamari: A Japanese-style soy sauce that adds saltiness and umami. You can substitute regular soy sauce or liquid aminos if preferred.
Rice vinegar: A mild vinegar that adds bright tang and balance. Available alongside other vinegars or Asian ingredients at most grocery stores.
Chipotle sauce or adobo sauce: Chipotle peppers are ripe red jalapeños that have been smoked and dried. For this recipe, you’ll want either canned chipotle sauce, or the adobo sauce from inside a can of chipotle peppers in adobo (my preference).
You can find these canned goods near the salsas, hot sauces, and Mexican ingredients in the shelf stable section of the grocery store or big box stores.
(You can use any brand. The image here is just to help you identify what to look for on store shelves.)
You’ll need ¼ cup of sauce for this recipe. So if you’re using the sauce from a can of chipotle peppers in adobo, you may need a large can (or more than one small can) to have enough. Or if you like spicy heat, blend or chop in one or two of the peppers to bulk it out.
Agave syrup: A natural sweetener that balances the spice of the chipotles. Can be swapped with maple syrup.
Tofu: Super firm vacuum-packed tofu is a great timesaver, because you don’t have to press it before using it. I buy it at Trader Joe’s, but you can find it at most grocery stores in the refrigerated section.
Most super firm vaccuum-packed tofu blocks are 16-ounces. You’ll need just half (8-ounces) for this recipe.
Salt: Just a pinch or two makes the flavors pop.
Oil: My go-to is avocado oil, but any neutral-flavored, high heat cooking oil works for frying the dumplings.
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