Tofu, Potato and Veggie Wontons w/ Spicy Peanut Dipping Sauce (Vegan) (Gluten-Free Option)

Ingredients:

Wontons:
2 packages rice wonton wrappers
1 onion, minced
2 cloves garlic, minced
2 tbsp fresh grated ginger
1 Russet Potato, boiled until just tender, and mashed
1 cup cabbage, minced
1 cup broccoli, minced
1 bell pepper, minced
1/2 package medium firm tofu, mashed
1/4 cup soya sauce
1/2 tsp chili flakes
2 tbsp oil (olive, melted coconut)  

Mix together all the filling ingredients except the wrappers. Spread out wrappers for assembly and fill a small bowl or cup with water to help seal the wontons. Place a tbsp full of the mixture into the middle of each wrapper, and fold all the corners into the middle and seal with a wet finger. Place on greased cookie sheet. Preheat oven to 375F. When all are finished, brush with oil and bake for 20 mins, turning them over once mid-way.

Sauce:
1/3 cup soya sauce
1/3 cup water
1 tbsp natural peanut butter
1 tsp honey
1/2 tsp fresh ginger
1 clove garlic, minced
1/2 tsp sesame oil or toasted sesame oil
1 tbsp spelt flour (optional) 
Chili flakes and cilantro for garnish.
 
Bring Soya Sauce and water to a light boil. Add Ginger, Garlic, Sesame Oil, Peanut Butter and Honey. Mix the spelt flour with a couple tbsp water and slowly whisk into sauce to help thicken. Simmer for about 10 mins then remove from heat to thicken. Garnish with chili flakes and cilantro. 

These babies are about 60-70 calories each and are part of a fully balanced 500-600 calorie meal when served with a lightly dressed green salad.