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Whisk all ingredients in a bowl until sugar dissolves
Place julienned bok choy in a large bowl with 2 tsp salt, using your hands, gently massage salt into veggies. Set aside for 15-20mins.
In a heated pan with 1 tsp oil, sauté mushrooms until lightly brown, add black bean sauce and stir until well combined, set aside and pan fry mashed tofu for 2 minutes (or until brown), season with salt.
Place both ingredients in a big bowl. Using a cheesecloth or just with your palms, squeeze as much liquid out as possible from your bok choy. Add tofu mixture, cornstarch, combine well & season if needed.
Place a dollop of mixture in the middle of your wrapper, moisten side with water and pleat to seal.
Place wontons on a steamer basket and steam for 15mins in high heat. Remove and serve warm with spicy sauce. You can serve sauce on the side or as pictured.