Baked Spinach Wontons

• 1/2 c. each chopped scallions and diced red pepper
• 2 tsp. peanut oil
• 1 (15 oz.) pkg. extra firm tofu, drained and diced
• 4 c. baby spinach, stemmed
• 1 tsp. each grated ginger root and Thai seasoning mix
• 2 Tbsp. chopped fresh cilantro
• 24 wonton wrappers
• 1/3 c. apricot preserves, melted
• 1 Tbsp. each light soy sauce and rice wine vinegar

1. Heat oven to 425u0b0.
2. Cook scallions and peppers in oil 1 minute; add next five ingredients and cook 4 minutes more.
3. Drain. Place 1 tablespoon spinach mixture in centers of wonton wrappers. Brush edges with water.
4. Fold into triangles; press edges to seal.
5. Coat with cooking spray.
6. Bake on greased baking sheet 10 minutes or until golden.
7. Combine last three ingredients for sauce.
8. Makes 24 servings.

scallions, peanut oil, extra firm tofu, baby spinach, ginger root, fresh cilantro, wonton wrappers, apricot preserves, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=49618 (may not work)