Prepare the fillings first, drain and pat dry your tofu, prep all the veggies, chop, dice, put each vegetable in its own little bowl or plate as you go;

In a large nonstick pan, heat a drizzle of cooking oil over medium-high heat, fry off the scallion white for a minute or so, then add the minced garlic, cook till aromatic;

Crumble the tofu into the pan with your hands, continue to break the big pieces down with your spatula, stir and cook till the tofu pieces are small, even, and slightly golden;

Add in the mushrooms, cook till they let out moisture, then season with the soy sauce and coconut amino, cook over medium heat to reduce the liquid in the pan, turn off the heat when most liquid is absorbed and/or evaporated, set aside;

Bring a large pot of water to boil, blanch the spinach for 20 - 30 seconds, do not overcook them! Take them out when the stems are just softened, and immediately rinse under cold water to stop cooking;

Chop the blanched spinach then squeeze out most of the liquid, it doesn't have to be bone-dry, we want to keep a little bit of the veggie juice in there, but grab the chopped spinach by the handful and give them two or three good squeezes;

In a large bowl, mix together the tofu shiitake mushroom mixture, spinach, chopped carrot, corn, scallion greens, sesame oil, arrowroot powder, Chinese five spice, and white pepper, stir vigorously till everything is well combined and forms a sticky mixture;

Prepare a small bowl of water and take the wonton wrappers out of the fridge;

Take one wonton wrapper, dip your fingertips in the water, and draw around the four edges to wet them a little;

Add about 1 teaspoon of filling mixture onto the center, hold the wrapper with the thumbs and index fingers of both hands, the filling part should be in the middle;

Flip your thumbs up first, to lift up the bottom half of the wrapper, then flip your index fingers to close the top half onto the bottom half, now we have created kind of a "roll";

Now warp that "roll" with the curves of your hands with both thumbs holding the two ends, and have the two thumbs meet and press together to close;

Repeated until you finish all the wontons, cover the ones you've made with a damp towel;

Bring a pot of water to a rolling boil again, carefully drop the wontons in the pot, DO NOT overcrowd the pot! If your pot is small or you made a lot of wontons, cook them in batches;

Once the wontons float to the surface, drizzle a little cold water onto them, and wait for the water to boil again, then strain out the wontons;

Quickly rinse under some cold water, do not soak cooked wontons in water for too long! The wrappers can start to fall apart if soaked too much;

Drizzle a little sesame oil on the wontons and shake them to coat evenly, this is to prevent them from sticking to each other;

In a sauce bowl, mix together all the sauce ingredients, pour onto the wontons, serve immediately, enjoy!