Drain your tofu. If you aren't using super firm, you'll also need to press your tofu. The easiest way to do this is to place your block of tofu on a plate and cover it with layers of paper towels, then add another plate, and place something heavy on top of the entire stack. Leave this while you prep your remaining ingredients.
Heat a large wok or skillet on the stove over medium heat. Add the sesame oil to the pan and crumble your tofu until it's a nice even consistency over the bottom of your pan. Add the chopped garlic and stir until golden, 3-6 minutes.
Add the remaining ingredients (except for your wonton wrappers, of course) and stir occasionally until a nice golden brown, about 2-5 more minutes.
Turn off the stove and allow to cool slightly.
Place one wonton wrapper on a cutting board or plate with the points facing North and South, East and West. Place a small spoonful of filling in the center. Then, apply a line of water with your finger along two sides of the wonton wrapper. Bringing the north and South corners together, carefully fold one half over the other, sealing the edges together as you go. I found it easier to pick up the wonton after I brought the North and South points together. It was then really easy to seal the edges together since all the filling remained in the center instead of spilling out to the sides.
If you have a bamboo steamer basket, add each wonton leaving room between each so they don't stick together. Steam over boiling water for 6-8 minutes. *IF you don't have a bamboo steamer basket, you can use any type of steamer or metal colander. Rabbit and wolves said you can sauté these dumplings but we didn't try that.
Once steamed or sautéed, remove immediately so the dumplings don't stick.
Serve alongside with a dipping sauce of your choice. You can make one by combining 1 T soy sauce, 1 T rice wine vinegar, 1 T ginger, 1-2 tsp chili-garlic sauce, and 3 T water. Sprinkle with more sesame seeds and green onions, if desired.
Notes
* If you didn’t use all of your tasty filling, you can refrigerate it for a few days and repeat the process OR you can add chopped kale and leftover rice like we did. It was a fantastic side.