Flower Cups Recipe

Prepare tofu

Drain the 14 oz block of firm tofu and press it for 15–20 minutes to remove excess water. After pressing, crumble or dice the tofu into small 1/4–1/2-inch pieces.

Season and toss

In a mixing bowl, combine crumbled tofu with 3 tbs cornstarch, 2 tbs soy sauce, 1 tsp light brown sugar, 1 tsp rice vinegar, 1 tsp Thai chilies or sriracha, 1 tsp sesame oil, 1/2 tsp salt and 1/4 tsp black pepper. Toss gently until evenly coated; the cornstarch will help create a light crust when cooked.

Prepare vegetables

Peel and finely dice the carrot to yield about 1 cup. Mince 2 cloves garlic and grate 1 tsp fresh ginger. Thinly slice 2 stalks green onion (separating whites and greens). If using frozen peas, ensure they are thawed and drained.

Cook filling

Heat 1–2 tbs oil in a nonstick skillet over medium-high heat. Add the green onion whites, garlic and ginger and sauté 30–45 seconds until fragrant. Add the carrot and cook 2–3 minutes until beginning to soften. Add the tofu mixture and cook, stirring, for 4–6 minutes until edges start to brown and cornstarch creates a light crust. Stir in the peas and cook another 1–2 minutes until warmed through. Taste and adjust seasoning: add up to 1 tbs soy sauce or 1/2 tsp salt if needed. Remove from heat and stir in 2 tbs chopped cilantro (optional) and the green onion tops.

Form and fry cups

Heat about 1 cup neutral oil in a shallow pan to 350°F (175°C) or medium-high so that a wonton wrapper sizzles immediately but does not burn. Working in batches, take a wonton wrapper and press it into a flower shape using a small fluted mold, muffin tin, or by carefully folding/wrapping to form a cup with petal edges. Fry each formed wrapper 1–2 minutes per side until golden and crisp (total 2–4 minutes). Drain on paper towels. Alternatively, bake formed cups at 375°F (190°C) for 8–10 minutes brushing lightly with oil until golden and crisp for a lower-oil option.

Assemble

Spoon warm tofu-vegetable filling into each crispy flower cup (about 1–2 tbs filling per cup depending on cup size). Garnish each cup with a small leaf of cilantro and a sprinkle of sliced green onion tops. Serve immediately so cups remain crisp.

Slice the English cucumber very thinly (use a mandoline or a sharp knife) into rounds. Place in a bowl.

Whisk together 2 tbs rice vinegar, 1 tbs lime juice, 1 tsp sugar, 1/4 tsp salt and 1/4 tsp red chili flakes (if using) until sugar dissolves.

Toss the cucumber slices with the dressing, then fold in 1 tbs chopped fresh mint or cilantro. Let sit 5–10 minutes to marinate, then drain any excess liquid before serving alongside the flower cups.