Easy Vegan Wontons with Chili Sauce

0 In a large mixing bowl, crumble the pressed tofu with your hands. then add the rest of the filling ingredients. Stir with a spatula until everything is well combined. 
1 Have a little bowl of water ready next to you so you can dip your finger in it to wrap the wontons. Take one wonton wrapper and place either on a flat surface or on your palm. Dip your finger in the water and wet the edges of the wrapper. Place a small spoonful (about 1.5 tsp) of the tofu filling in the center of the wrapper. 
2 Take one corner of the wrapper and fold it to the opposite corner, forming a triangle. Press the edges, sealing the triangle. Dab one bottom corner or wing of the triangle with water. Then bring both bottom corner ends together and press down to seal. Place on a parchment lined pan. Repeat with the other wonton wrappers. 
3 Before cooking, make the chili sauce. Add all ingredients for the sauce in a jar or bowl. Whisk until well combined. Set aside.
4 To cook the wontons, bring a big pot of water to a boil. Carefully add a few wontons into the pot. Don’t over crowd the pot. Boil for 1-2 minutes or until wontons float to the top. Don’t overcook or else the wrappers might break. Remove wontons with a slotted spoon into a medium bowl or deep plate. 
5 Quickly drizzle the chili sauce over the cooked wontons, this helps them not to stick as it cools. Sprinkle some scallions on top if desired. Enjoy!  
6 If you don’t want to cook all of them, you can flash freeze the uncooked wontons on the parchment lined pan for a few hours, then transfer to a ziplock bag and place back in the freezer for up to 6 months.