2 tablespoons vegetable oil, plus more for frying
1 block extra-firm tofu, drained, pressed and crumbled
1 cup finely chopped mushrooms
1/2 cup finely chopped Frieda’s Napa cabbage
1 teaspoon peeled, grated Frieda’s fresh ginger root
2 cloves garlic, peeled and grated
2 scallions, finely sliced
1/4 cup soy sauce
1 tablespoon sesame oil
1/2 teaspoon kosher salt
Heat large skillet or wok over medium-high heat with 2 tablespoons vegetable oil. Add ginger and garlic, then sauté until soft. Add tofu crumbles, mushrooms and cabbage. Cook 3-4 minutes or until tender. Add scallions, soy sauce and sesame oil, stirring well to combine. Cook a few additional minutes. Remove from heat and allow to cool.
Place 1 tablespoon mushroom-tofu mixture in center of wonton wrapper. Wet edges of wonton wrapper with water using pastry brush or fingers, wetting entire perimeter. Bring opposite corners together, forming a triangle, and pinching to seal filling inside dough. Fold remaining corners to meet at center and pinch together along edges to seal. Repeat with remaining filling and wrappers.
Heat 3-4 inches vegetable oil in large deep pot to 375 degrees. Working in batches as needed, fry wontons 4-5 minutes, until all sides are golden brown. Drain on paper towels and continue with remaining wontons.
Serve with your favorite dipping sauce.