Tofu Triangles

Serves:

Ingredients:

1/2 lb Firm tofu
Oil for deep-frying
1/4 lb Fresh mushrooms; minced
1 Soy sauce (or double amount)
1/4 ts Pepper
1 ts Sherry
1/4 ts Paprika
1 ts Low sodium instant bouillon
- chicken, or vegetable
20 Wonton skins
1 tb Sesame oil
1 tb Corn or canola oil
- (amount may be doubled)
1 ts Minced ginger root
1/2 c Chopped onion
1 tb Curry powder; blended with:
2 tb Water
1 ts Cornstarch; blended with:
1 tb Water
- (amount may be doubled)

Method:

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.