INGREDIENTS
Peanut sauce:
1/4 cup peanut butter
1/4 tsp cayenne
1 T lime juice and zest
1 T sesame oil
1 T reduce sodium soy sauce

1/4 block tofu - extra firm (NOT silken), cut into very very small cubes
1/2 bag of shredded cabbage, cauliflower, broccoli, carrots (called Broccoslaw or Rainbow Salad), finely chopped
4 green onions, finely chopped (some reserved for topping)
24 wonton wrappers
Cooking spray

1/4 cup crushed peanuts (optional topping)

DIRECTIONS

1. Pre-heat oven to 400 degrees
2. In skillet over low-medium heat, blend peanut sauce ingredients together
3. Add in tofu, shredded vegetables, and green onions. Cook until tender (about 5-6 minutes)
4. Spoon <1 Tablespoon of Thai filling into center of each wonton
5. Fold filled wonton into triangle, moisten edges, and press closed with fork
6. Arrange filled wontons on ungreased cookie sheet
7. Spray wontons with cooking spray
8. Bake until golden brown (about 15 minutes)
9. Sprinkle green onions and crushed peanuts (optional) on top