Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Chinese Vegetarian
Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Firm tofu
1 tb Corn or canola oil
-- (amount may be doubled)
1 t Minced ginger root
1/2 c Chopped onion
1 tb Curry powder -- blended with:
2 tb Water
1 t Cornstarch -- blended with:
1 tb Water
1 tb Sesame oil
20 Wonton skins
Oil for deep-frying
1/4 lb Fresh mushrooms -- minced
1 Soy sauce (or double amount)
1/4 ts Pepper
1 t Sherry
1/4 ts Paprika
1 t Low sodium instant bouillon
-- chicken, or vegetable
-- (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.
