Crispy Tofu Wontons

Mince the yellow onion (0.5 medium) and carrot (1 small) in a food processor.

Add the extra firm tofu (0.5 block) to a large bowl with the teriyaki sauce (0.25 cup) and soy sauce (0.25 cup). Marinate for 10 minutes. Start 10m timer

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.

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.

Once the mixture has cooled, apply 1 tbsp of the mixture in the center of a [wonton wraps]. 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. Keep unused [wonton wraps] covered with a damp kitchen towel to prevent drying.

For Deep-Fried Wontons: Add about 1.5 inches of [oil] to a deep skillet and heat to 350F/175C. Fry the [wontons] in batches for 2-3 minutes, flipping to evenly cook until golden brown and crispy. Transfer to paper towels to drain. Start 3m timer

For Air Fryer Wontons: Preheat the air fryer to 370F/188C and spray the bottom of the basket with [oil]. Spread a layer of [wontons] into the air fryer basket, leaving space for air circulation, and spray with [oil]. Air fry for 8-10 minutes, flipping at 4 minutes, until golden brown and crispy. For best results, place all air-fried [wontons] back in the air fryer for a couple of minutes before serving to ensure they are warm. Start 10m timer