Stir Fry with Tofu Rangoon

• 1 cup TVP cook according to package instructions
• 1 cup Bulger wheat – cook according to package
• 1 frozen bag of stir fry mix
• 1-2 cups of onion
• 4-5 teaspoon soy sauce and 4-5 teaspoon teriyaki sauce
• BariGirls sweet seasoning
• Mix all ingredients in skillet or wok until mixed well. Serve hot.

• 1 package of extra form tofu (prepared as listed above)
• 1 cup of fresh spinach
• 1 cup of onion
• 1/2 cup of chives
• 5 teaspoons of minced pineapple
• 3-5 teaspoons of BariGirls sweet seasoning
• Sunflower, Canola, and Soybean oil combination bottle
• 1 package of Wonton wrappers
  Sweet and sour sauce (if desired) for dipping

Instructions

To Prepare Tofu: To remove the excess water from tofu, remove tofu from the package and simply slice. Place a few folded paper towels sheets underneath one of the tofu slabs and a few on top.  Place the other piece of tofu directly over the top of the first one, making sure the edges line up. Place a few more paper towels on top of the second piece, then place a heavy skillet on top.  After the tofu has been pressed, remove the skillet and its contents, and discard the paper towels. Cut the tofu into whatever size is desired and proceed with your recipe.

Combine all ingredients into a bowl and mix well. Using a spoon, scoop half the size of the spoon onto the wonton wrapper, fold, and pinch ends to secure the mixture inside. Repeat until mixture is used or you can save the mixture in the refrigerator for up to 3 days.  Pour oil into the skillet, deep fryer, or air fryer on high heat, using tongs, place wonton into the oil slowly. Cook until lightly brown (7-10 minutes), but halfway through cooking minutes, flip over. Remove and place on a paper towel and allow to cool before serving.