For our last night in Berkeley before taking the train to Oregon for Christmas, we made tofu wonton. The filling consisted of medium-soft tofu, diced fresh green shallots, grated fresh (frozen) ginger, grated fresh (frozen) lemon grass, a touch of soy sauce, and a little corn starch. We cooked them by frying on one side in canola-plus-sesame oil and then pouring boiling water over them to cook the other side. Very tasty.
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