Tofu Triangles

Recipe Ingredients

1/2 lb	227g / 8oz	Firm tofu
2 tablespoons	30ml	Corn or canola oil
1 teaspoon	5ml	Minced ginger root
1/2 cup	31g / 1.1oz	Chopped onion
1 tablespoon	15ml	Curry powder - blended with:
2 tablespoons	30ml	Water
1 teaspoon	5ml	Cornstarch - blended with:
1 tablespoon	15ml	Water
1 tablespoon	15ml	Sesame oil
20		Wonton skins
		Oil for deep-frying
1/4 lb	113g / 4oz	Fresh mushrooms - minced
1		Soy sauce +/-
1/4 teaspoon	1.3ml	Pepper
1 teaspoon	5ml	Sherry
1/4 teaspoon	1.3ml	Paprika
1 teaspoon	5ml	Low sodium chicken or vegetable bouillon

Recipe Instructions

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

Source:
Nutritional Cooking with Tofu, by Christine Y.C. Liu, M.P.H.

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