In a mixing bowl, combine the crumbled tofu, chopped chives, minced garlic, soy sauce, and salt. Mix well until all ingredients are integrated.

Take a wonton wrapper and place about a teaspoon of the filling in the center. Dab a little water along the edges of the wrapper, then fold it in half to create a triangle. Pinch the edges to seal.

You can gather the two corners of the triangle and pinch them together to form a purse shape.

In a pot, bring the vegetable broth and chili paste to a boil. Reduce heat and let it simmer while you cook the wontons.

Bring a pot of water to a boil. Carefully drop the wontons into the boiling water in batches. Boil for about 4-5 minutes or until they float to the surface.

Using a slotted spoon, transfer the cooked wontons to bowls and ladle the chili broth over them. Garnish with chopped green onions and enjoy!