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LOCATION: Recipes >> Vegetarian >> TOFU TRIANGLES

Print this Recipe    TOFU TRIANGLES

Yield: 30 servings

1/2 lb firm tofu
1 to 2 tablespoons corn or canola oil
1 teaspoon minced ginger root
1/2 c chopped onion
1 tb curry powder, blended with 2 tb water
1 teaspoon cornstarch, blended with 1 tb water
1 tb sesame oil
20 wonton skins
oil for deep-frying
1/4 lb fresh mushrooms, minced
1 to 2 tablespoons low-sodium soy sauce
1/4 teaspoon pepper
1 teaspoon sherry
1/4 teaspoon paprika
1 to 2 teaspoons low sodium instant bouillon

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.

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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