Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Firm tofu

  2. 2 tablespoons 30ml Corn or canola oil

  3. 1 teaspoon 5ml Minced ginger root

  4. 1/2 cup 31g / 1.1oz Chopped onion

  5. 1 tablespoon 15ml Curry powder - blended with:

  6. 2 tablespoons 30ml Water

  7. 1 teaspoon 5ml Cornstarch - blended with:

  8. 1 tablespoon 15ml Water

  9. 1 tablespoon 15ml Sesame oil

  10. 20 Wonton skins Oil for deep-frying

  11. 1/4 lb 113g / 4oz Fresh mushrooms - minced

  12. 1 Soy sauce

  13. 1/4 teaspoon 1 1/3ml Pepper

  14. 1 teaspoon 5ml Sherry

  15. 1/4 teaspoon 1 1/3ml Paprika

  16. 1 teaspoon 5ml Low sodium chicken or vegetable bouillon

Instructions Jump to Ingredients ↑

  1. 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.


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