Wontons estilo shangai

Prepare the fillings first, drain and pat dry your tofu, prep all the veggies, chop, dice, put each vegetable in its own little bowl or plate as you go In a large nonstick pan, heat a drizzle of cooking oil over medium-high heat, fry off the scallion white for a minute or so, then add the minced garlic, cook till aromatic Crumble the tofu into the pan with your hands, continue to break the big pieces down with your spatula, stir and cook till the tofu pieces are small, even, and slightly golden Add in the mushrooms, cook till they let out moisture, then season with the soy sauce and coconut amino, cook over medium heat to reduce the liquid in the pan, turn off the heat when most liquid is absorbed and/or evaporated, set aside Bring a large pot of water to boil, blanch the spinach for 20 - 30 seconds, do not overcook them! Take them out when the stems are just softened, and immediately rinse under cold water to stop cooking Chop the blanched spinach then squeeze out most of the liquid, it doesn't have to be bone-dry, we want to keep a little bit of the veggie juice in there, but grab the chopped spinach by the handful and give them two or three good squeezes In a large bowl, mix together the tofu shiitake mushroom mixture, spinach, chopped carrot, corn, scallion greens, sesame oil, arrowroot powder, Chinese five spice, and white pepper, stir vigorously till everything is well combined and forms a sticky mixture Prepare a small bowl of water and take the wonton wrappers out of the fridge. Take one wonton wrapper, dip your fingertips in the water, and draw around the four edges to wet them a little; then add a spoon of filling and roll them. If using wonton wrappers, boil them in a NON crowded pot until they float. Then drizzle with a bit of cold water. If using other wrappers, you can bake them in the oven as well.