Wonton-style teriyaki nachos

In a small saucepan over medium heat combine soy sauce, dark soy sauce, maple syrup, apple cider vinegar, toasted sesame oil, garlic powder and ginger powder. Whisk and cook a few minutes.

Combine the potato starch with about a teaspoon of water to make a slurry, stir it in, bring the sauce to a boil and turn the heat off. Do not overboil; it thickens as it cools.

Preheat the oven to 375.

Slice the dumpling wrappers into quarters, toss them in a mixing bowl with a drizzle of avocado oil until each chip is coated.

Spread the wrappers on a baking tray, folding some for shape, season with fresh cracked pepper and bake 15 to 18 minutes.

Pat the tofu dry with a paper towel and crumble it with a fork.

Cook the tofu in a non-stick pan with one tablespoon of chili oil for three to four minutes, taking the time to build a crispy layer.

Add two teaspoons each of soy sauce and dark soy sauce and cook a few minutes more, then set aside.

Assemble on the baked chips: plant-based cheese, crumbled tofu, thinly sliced red onion and red bell pepper, then chopped green onion tops.

Broil on low three to four minutes, watching closely.

Finish with white sesame seeds, a drizzle of spicy mayonnaise made from plant-based mayo and sriracha, and a generous drizzle of the teriyaki sauce.