Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

Each triangle: Calories: 36 Fat: 2 gm (saturated fat = 7%) Carbohydrates: 3
gm Cholesterol: 0 mg Protein: 1 gm Sodium: 21 mg Fiber:
0 gm Calcium: 11 mg

Calculated with 2 tablespoons of oil for deep-frying. [I'm guessing this is
for low sodium soy sauce as well. -K.M.]

Source: Nutritional Cooking with Tofu, by Christine Y.C. Liu, M.P.H. Typed
for you by Karen Mintzias

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