When the tofu is browned, remove from the pan and cut it into 1/4 inch cubes, or just break it apart into small pieces in the pan with a spatula. With the heat on medium-low, add about a half cup or more of the teriyaki sauce to the tofu. Coat the tofu fully, and stir until the tofu has absorbed most of the sauce, and it is starting to caramelize. Turn the head off, and add enough of the remaining teriyaki sauce to thinly coat and moisten the tofu. You want the tofu to be flavorful, but not to dripping with sauce.
The tofu can be made ahead and stored in the fridge until you are read you assemble the dish.
Add all of the ingredients to a blender, and allow to blend until it is a creamy texture. If it’s grainy, keep blending. If it seems too thick, add a bit of water, a tablespoon at a time. Set aside, or in the fridge until ready to serve.
All of the above components can be made ahead of time, and the final assembly can be completed at your destination. These are great served warm, but they hold up and taste wonderful at room temperature.
Preheat your oven to 350 degrees Fahrenheit.
Arrange your wonton cups on a baking sheet. Fill each of the baked wonton cups with a scant tablespoon of the teriyaki tofu. You should have exactly enough for 24 cups. Sprinkle a small amount of vegan cheese on the top of the tofu. Bake at 350 for about 10 minutes, or until the edges of the wonton are golden brown, and the cheese is melted (as best as vegan cheese can melt).
Remove from the oven, and with the cups still on the baking sheet, generously drizzle your wasabi cream sauce, sprinkle your green onions, cilantro, and peanuts. Transfer to a serving tray and enjoy!