CrispyWontons the Mishqen

Deep fry or air fry vegetable and tofu crispy wontons until crispy golden outside and tender in the middle. A crowd-pleasing, delicious appetizer, side, or snack!


🥟 ½ medium yellow onion
🥟 1 small carrot
🥟 ½ block of extra firm tofu drained and pressed
🥟 ¼ cup of teriyaki sauce
🥟 ¼ cup of soy sauce
🥟 1 (50 count) pack of wonton wraps
🥟 Oil for deep frying
🥟 Sweet and sour sauce for dipping optional


🥟 1. Mince the onion and the carrot in a food processor.

🥟 2. Add the pressed tofu to a large bowl with the teriyaki and soy sauce. Marinate for 10 minutes.

🥟 3. Coat the bottom of a pan with oil and heat to medium-high. Add minced carrot, onion, tofu and any excess sauce to the skillet.

🥟 4. Using a ladle, crush the tofu until it's crumbly. Constantly flip until the ground tofu mixture is thoroughly cooked. When finished cooking, let cool.

🥟 5. Once the mixture has cooled, apply 1 tablespoon of the mixture in the center of a wonton wrap. Fold the wrapper in half to form a triangle using a small amount of water to seal the tofu mixture in. Repeat as many times as necessary.

🥟 6. On medium-high heat, fry the wontons until both sides are lightly browned, set aside the finished wontons to cool.


🥟 Have a bowl of water: To dip your fingers in to seal the vegan wontons.

🥟 The wonton shape: We keep things simple with a single fold, but feel free to try other shapes (i.e., bringing all 4 corners together in the middle OR folding the triangle then bringing the outer corners together).

🥟 Don’t overcrowd the wontons: When deep frying, adding too much food can cause oil temperature fluctuations, leading to an oily, greasy disaster. In an air fryer, the air-fried wontons will steam if too close.