6 wonton dough wrappers, thawed

1 cup (250 ml) canola oil

Salt and pepper

On a work surface, cut the dough wrappers into 1/2-inch (1 cm) wide strips.

In a large non-stick skillet over high heat, heat the oil. Fry the dough strips for about 3 minutes, turning them halfway through cooking, until golden brown. Beware of splattering. Drain on paper towels. Set aside. Season with salt. Reserve the oil for cooking the tofu.

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