You’ll be WONTON more of this crispy Teriyaki Nachos recipe

By Yeung Man Cooking · 45 min

Ingredients

Instructions

1. Heat a small saucepan over medium heat. Add the soy sauce, dark soy sauce, maple syrup, apple cider vinegar, sesame oil, garlic powder and ginger powder. Whisk and simmer a few minutes.
2. Mix the potato starch with the water to make a slurry, then stir it into the sauce.
3. Bring the sauce to a boil, then turn off the heat.
4. Preheat the oven to 375°F (190°C).
5. Cut the dumpling wrappers into quarters, toss in a bowl with a drizzle of avocado oil, spread on a baking tray, season with pepper and bake for 15-18 minutes until crispy.
6. Pat the tofu dry, place in a bowl and crumble it with a fork.
7. Heat a nonstick pan over medium heat. Add the chili oil and then the tofu, and sauté for 3-4 minutes. Add the soy sauce and dark soy sauce, sauté a few more minutes, then set aside.
8. When the chips are crispy, take them out of the oven and top with the crumbled tofu, plant-based cheese, thinly sliced red onion, diced red bell pepper and chopped green onion greens.
9. Broil on low for 3-4 minutes, watching closely so they don't burn.
10. Sprinkle with white sesame seeds, then drizzle with spicy mayo and the teriyaki sauce to serve.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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OnionCheeseScallionBell pepperRed onionTofuExtra firm tofuDumpling wrapper