Tofu Triangles

* Exported from MasterCook *

TOFU TRIANGLES

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.

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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