Step 1
In a bowl, mix crumbled firm tofu with chopped mushrooms, soy sauce, sesame oil, white pepper, cornstarch, and spring onions until soft but not wet.

Step 2
Lay wonton wrappers side by side, brush edges with water, and press to seal into one long strip (not overlapping). Add a thin line of filling, fold lengthwise, and press to seal.

Step 3
Cook in simmering water until it floats, then transfer to a bowl and pour over the chilli oil mixture. Enjoy!