• 250g fresh tofu
• 3 water chestnuts, finely diced
• 1 TBSP finely chopped spring onion
• 1 tsp finely diced ginger
• 1 TBSP finely chopped coriander leaves
• 1 tsp shao hsing wine or dry sherry
• 1 tsp shoyu or tamari
• 1 tsp vegetarian oyster sauce
• ½ tsp sesame oil
• 16 wonton wrappers (7 cm square)

Sauce Ingredients

• 2 TBSP finely sliced coriander roots and stems
• 2 TBSP finely sliced spring onion
• 2 tsp finely sliced ginger
• 2 ½ TBSP Elevate tonic
• 2 ½ TBSP shoyu or tamari
• 2 TBSP kecap manis (sweet soy sauce)
• 1⁄4 tsp chilli oil dash of sesame oil

To make the sauce, combine all the ingredients. Set aside.

Wonton Method

Put the tofu in a large bowl and mash using a fork.

Add the remaining ingredients, except the wonton wrappers, and mix well.

Place 1 tsp filling in the centre of each wonton wrapper and fold the wrapper over the filling to form a rectangle, pressing on all sides to seal and make sure there are no air bubbles.

Hold the parcel with the folded edge facing down and bring together the bottom edges, then pinch together to seal.

Bring a large saucepan of water to the boil.

Add the wontons gently and cook for 2–3 minutes.

Remove with a slotted spoon and drain in a colander.

Place the wontons on a platter and drizzle with the sauce.

Eat immediately.

The dish can be made ahead of time by freezing the wontons (layering them between baking paper) and preparing the sauce early. If frozen, cooking time for the wontons will be 4–5 minutes.