Preparation:
Dry the tofu and crumble into small pieces with a fork. Heat oil in a nonstick wok; sauté 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.
Source: Nutritional Cooking with Tofu, by Christine Y.C. Liu, M.P.H. |
