INGREDIENTS

INSTRUCTIONS

Process the tofu in a food processor. Add the carrot, egg whites soy sauce,
lemon. Process lightly. You can add more water if the mixture is too
gritty. Don't add too much.
Put the sweet and sour sauce in a sauce pan and add the diced green onions.
Heat thoroughly until the onions are slightly soft.
Prepare won tons:
Just lay a won ton on the table and put a gob of tofu filling on it. About
a heaping teasponful. Wet another ton ton and just lay it on top. Seal the
edges by just massaging them down. They seal naturally, because the dough
is a glue. Put aside so they don't stick together, because folks....they
will.
You can lightly steam them (use a bamboo steamer, or they will stick), or
just lightly brown them in a non-stick Pam sprayed pan. DON'T over-cook
them, or they will get tough-- although some people adore them like that!
Serving:
Heat and drain the spinach well. Lay the won-ton ravioli on the spinach and
heat slightly on the plate in the microwave, with the plate covered to heat
thoroughly.
Serve with the sweet and sour sauce. You can make your own sweet and sour
sauce if the store bought is too sweet. You can do this entire thing in
about a half hour once you get used to it.
Posted to fatfree digest V97 #212 by "Michael M. Rosenblatt"
<podtrst@isomedia.com> on Sep 13, 1997

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