| 10 | oz. frozen spinach |
| 14 | oz. firm tofu |
| 2 | cloves of garlic, chopped finely |
| 2 | green onions, chopped finely |
| 5 | eggroll wrappers, cut into 1/4s each(making 20)(or 20 of the wonton wrappers are the right size) |
| 1/2 | tbs ginger |
| 1 | dash of soy sauce Chili Sauce Sauce: |
| 1/16 | cup of soy sauce |
| 1/16 | cup of white vinegar Chili Sauce to taste |
- Thaw the spinach, squeezing all the extra water out. Mash the spinach, tofu, garlic, ginger, dash of soy sauce, chili oil, and finely chopped scallions together with your hands (its fun). Taste and season with more chili, garlic, ginger, whatever you feel it needs. Put the mixture aside for a while while you make your dipping sauce.
- Mix the 1/4 cup of soy sauce and vinegar together for sauce, adding Chili sauce to taste.
- Put as much stuffing as you like in each skin. Be sure to seal the skins well with water. Then steam in bamboo steamer or fry in frying pan.
Read more: http://caloriecount.about.com/spinach-tofu-postickers-low-cal-recipe-r58857#ixzz0b2RCol9C
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