For filling:
In a sauce pan, heat sesame oil and stir-fry cabbage, carrots, tofu for 5-10 minutes until cabbage is transparent and carrots tender. Add soy sauce and cook for 5 more minutes.
Take 20 wonton wrappers and place 1 to 1 1/2 tsp of filling and moisten the edges of the wrapper and seal diagonally and press dough together. Set aside and repeat for the rest of the wrappers.
Heat 1 cup of sesame oil in pan on medium high heat. Sprinkle a bit of water to assure that oil is hot enough by the splattering.
Fry the wontons until golden brown. Place on a paper towel to drain excess oil and cool.
For Salad:
Wash lettuce and remove excess water in salad spinner. Add lettuce to a salad bowl and add red peppers, green onion, gomashio.
For Salad dressing:
In a little bowl, place shredded daikon, sesame oil, vinegar, orange juice and ginger and mix.
Toss salad with dressing and serve on plates. Decorate with 4 avocado slices and 5-6 wontons.
