Yield: 30 servings
|½ pounds||Firm tofu|
|1 tablespoon||Corn or canola oil (amount may be doubled)|
|1 teaspoon||Minced ginger root|
|½ cup||Chopped onion|
|1 tablespoon||Curry powder; blended with:|
|1 teaspoon||Cornstarch; blended with:|
|1 tablespoon||Sesame oil|
|Oil for deep-frying|
|¼ pounds||Fresh mushrooms; minced|
|1||Soy sauce (or double amount)|
|1 teaspoon||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.
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