2 tablespoons chili crisp, for serving green onions and sesame seeds, for garnish
Directions
Press the tofu: Wrap extra-firm tofu in a clean kitchen towel and press firmly for at least 10 minutes to remove as much moisture as possible. The drier the tofu, the more it will absorb the seasoning and hold its texture during steaming.
Sauté the mushrooms: Heat a dry skillet over medium-high heat. Add shiitake mushrooms, finely chopped and cook, stirring occasionally, until they release their moisture and begin to brown slightly, about 5–6 minutes. This step is key, it concentrates the umami and prevents a watery filling. Remove from heat and let cool slightly.
Make the filling: In a large bowl, combine the crumbled tofu, sautéed shiitake mushrooms, finely chopped napa cabbage, green onions, minced garlic, and fresh ginger. Add soy sauce or tamari, toasted sesame oil, Shaoxing wine, white pepper, sea salt, and cornstarch. Mix thoroughly until well combined and almost paste-like, this helps the layers hold together as they steam.
Set up your ramekins: Lay out 4 ramekins approximately 3 ½” wide and 2″ deep. Have your 32 square vegan wonton wrappers and vegetable broth ready.
Layer the lasagna: Add a generous tablespoon of filling to the bottom of each ramekin and press gently to flatten. Lay a wonton wrapper on top. Repeat with filling, then wrapper, for about 6 to 8 layers total, pressing lightly between each. After the second-to-last filling layer, add about 3 tbsp of vegetable broth to each ramekin. Finish with a double layer of wrappers on top, pressing down so they absorb some of the liquid.
Steam: Place the ramekins in a large pot steamer or steamer basket with 2–3 inches of water in the base. Bring to a boil, reduce to a steady simmer, cover tightly, and steam for 18 to 20 minutes until the wrappers are silky, wrinkled, and cooked through.
Rest and serve: Carefully remove ramekins from the steamer with tongs or oven mitt on your hand, as they’ll be hot. Let rest for 2 to 3 minutes. For serving, top generously with chili crisp, sliced green onions, and sesame seeds.
