Tofu Triangles

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Tofu Triangles

1/2 pound firm tofu

1 tablespoon corn or canola oil

1 teaspoon minced ginger root

1/2 cup chopped onion

1 tablespoon curry powder, blended with 2 tablespoons water

1 teaspoon cornstarch blended with 1 tablespoon water

1 tablespoon sesame oil

20 wonton skins

oil for deep-frying

1/4 pound fresh mushrooms, minced

1 soy sauce or double amount

1/4 teaspoon pepper

1 teaspoon sherry

1/4 teaspoon paprika

1 teaspoon instant bouillon, vegetable, amount may be doubled

 

Dry the tofu and crumble into small pieces with a fork. Heat oil in a nonstick

wok; sauté ginger root until brown. Add chopped onion and blended curry powder;

stir and cook for 2 minutes.

Add tofu, mushrooms, soy sauce, pepper, sherry, paprika and bouillon; bring to

a boil. Add sesame oil and blended cornstarch; mix well. Cool.

Place a portion of the curried tofu (about 2 teaspoons) in the center of a

wonton skin. Fold the skin diagonally into the shape of a triangle. Seal the

edges with water.

Heat oil for deep-frying. Fry the tofu triangles until brown and crisp. Serve

with vinegar, equal amounts of soy sauce and vinegar, or Sweet and Sour Sauce,

or eat plain. Makes 30 triangles.

 

 

 

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