Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Peanut oil 2 ts Dark sesame oil
1 1/2 tb Grated fresh ginger 2 tb Tamari soy sauce
2 md Garlic cloves, pressed 50 ea Wonton wrappers
2 ea Tofu cakes, crumbled Bowl of lukewarm water
1/2 c Finely chopped scallions Cornstarch for dusting

Heat peanut oil in a wok. Sizzle the ginger garlic briefly then add tofu
stir-fry for a few minutes. Add scallions, sesame oil tamari stir
well. Set aside to cool.

Set up a work area with wonton wrappers, water cornstarch. Place a
wrapper in front of you in a diamond position. Drop a heaping teaspoonful
of filling in the centre of the wrapper. Moisten all 4 edges with water
pull the top corner down to the bottom, folding the wrapper over the
filling to make a triangle. Press edges firmly to make a seal. Bring left
right corners together above the filling. Overlap the tips of these
corners, moisten with water press together. Place completed wrapper on
the corn-starch platter continue till all wrappers are used.

FOR SOUP: Drop wontons into boiling water cook for 5 minutes. Drain.

TO FRY: Heat 2 to 3 cups of oil in a wok till hot. Deep fry wontons in
batches till golden, 2 to 3 minutes on each side. Drain. Serve with
dipping sauce or duck sauce.

Uncooked wontons will keep in the freezer for a good 2 months if well
wrapped. Thaw before frying, but they can be boiled straight from frozen
cooked 2 minutes longer.

"Sundays at Moosewood Restaurant Cookbook"

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