Thank you to California Ripe Olives for sponsoring this post!
I get excited for the big game not because of the game but the snacks. It’s essentially 4 hours of uninhibited eating, and I love it. For those of you who are still wondering what to bring to your game day parties, these chili tofu wonton cups are for you!
The wonton cups are made from square dumpling skins that are baked into a crunchy, chip-like cup. Then, I fill each cup with a light carrot and cabbage salad, as well as sweet chili tofu and chopped California Black Ripe Olives.
I know it’s a bit unexpected to add olives to sweet chili flavors. However, the California Black Ripe Olives contain just the right amount of salt to balance the sweetness of the sweet chili tofu and the salad. California Ripe Olives go through a consistent curing process that ensures their quality in taste. In fact, I keep cans of them around the house for snacking when I crave something savory.
These wonton cups are easy to assemble, and they’re a healthy vegetarian appetizer to bring to your next party!
COOKING NOTES FOR TOFU WONTON CUPS
The baking time depends on the thickness of the wonton skins and whether you are using a dark or light muffin pan. Wonton cups that were made with my dark muffin pan were ready quicker than the ones made with my light pan. Just be sure to check the wonton cups at around the 8-minute mark to see if they are golden on top. If not, let them bake for another minute or so.
If you are doubling this recipe, note that the second batch of wonton cups may bake faster than the first. I would start checking the wonton cups at around the 7-minute mark.
MORE DUMPLING RECIPES
- Vegetable Potstickers
- Asian Chicken Salad Wonton Cups
- Tofu & Kimchi Dumplings
- Complete Dumpling Archives
Sweet Chili Tofu Wonton Cups with Olives
Equipment
- 12-cup muffin pan
Ingredients
Wonton Cups
- 24 thin square wonton skins
- cooking spray
Chili Tofu and Olive Topping
- 1 (14 ounce) package of extra-firm tofu
- 1 tablespoon soy sauce
- 1 tablespoon canola oil
- 1/2 cup California Black Ripe Olives, chopped (see note 1)
- 2 stalks of scallions, thinly sliced
- 3 tablespoons sweet chili sauce
- 1 teaspoon toasted sesame seeds
- pinch of sea salt
- chili oil for drizzling, optional
- 1 tablespoon toasted sesame oil
- 1/4 teaspoon sea salt
Salad
- 1 large carrot, peeled and julienned (see note 2)
- 1 1/4 cups shredded cabbage
- 1 1/4 cups shredded red cabbage
- 2 tablespoons rice vinegar
- 3 tablespoons sweet chili sauce
Instructions
- Preheat the oven to 350ºF (175ºC). Position the oven racks to the top third and lower third positions.
- Spray two 12-cup muffin pans with cooking spray. Line each of the cups with a wonton skin. Make sure to press the skin against the bottom and edges of the pan to ensure that you get a nice, open wonton cup. Lightly spray the wonton skins with cooking spray.
- Place the muffin pans in the oven and bake for about 8 to 9 minutes, until the tops are golden brown. Take the wonton cups out the oven, and let them cool on a rack.
- Drain the package of tofu and wrap it with a muslin cloth or paper towels. Place the wrapped tofu onto a plate. Add a stack of plates on top of the tofu, and let the tofu sit for about 20 to 30 minutes. Unwrap the tofu, and cut it into 1/2 to 3/4-inch slices.
- Drizzle the soy sauce over a non-stick skillet. Take each slice of tofu and cover it with the soy sauce. Drizzle the canola oil into the pan, and turn the heat to medium-high. Pan fry the tofu for about 3 to 4 minutes and then flip them over to the other side. Let it cook for another 3 minutes. Turn off the heat and transfer the tofu to a plate. Once cooled, chop each slice of tofu into 1/2-inch cubes.
- In a bowl, toss together the tofu cubes, chopped California Black Ripe Olives, sliced scallions, sweet chili sauce, toasted sesame seeds, and salt. Set it aside.
- In another bowl, toss together the julienned carrots, shredded cabbage and red cabbage, rice vinegar, sweet chili sauce, sesame oil, and salt.
- Assemble the wonton cups. Add a bit of the salad to the bottom of each cup. Spoon the tofu and olive topping over the salad. Drizzle each wonton cup with chili oil, if desired. Serve the wonton cups immediately.
Notes
- I quartered each olive and then sliced each quarter in half or into thirds, depending on the size of the olive.
- I sliced the carrot into 1 1/2-inch chunks before I julienned the carrot.
- Make Ahead: You can make the wonton cups up to 2 days ahead. Store the baked wonton cups in an airtight container.
Nutrition
Disclosure: This post was sponsored by California Ripe Olives. You can visit their website for more information or follow them on Facebook, Pinterest, Instagram, or Twitter.
Martina says
I made this recipe yesterday and it worked perfectly just as written and everyone loved it. I baked the wonton cups a couple of days before and just left them on the table until needed. I also made the sweet chili sauce in the recipe from scratch a couple of days before and I keep it in the fridge. I used store bought coleslaw mix instead of chopping cabbage and carrots. Everything together made 24 perfect appetizers, but we ate them all for lunch. Thanks for the recipe!????
Lisa Lin says
Martina, thank you so much for trying out the recipe. And that is such a great tip to use store bought coleslaw mix instead of chopping the vegetables individually!