Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         firm tofu
   2      tablespoon    corn or canola oil
   1      teaspoon      minced ginger root
     1/2  cup           chopped onion
   1      tablespoon    curry powder -- blended with:
   2      tablespoons   water
   1      teaspoon      cornstarch -- blended with:
   1      tablespoon    water
   1      tablespoon    sesame oil
  20                    wonton skins
                        oil for deep-frying
     1/4  pound         fresh mushrooms -- minced
   1                    soy sauce +/-
     1/4  teaspoon      pepper
   1      teaspoon      sherry
     1/4  teaspoon      paprika
   1      teaspoon      low sodium chicken or vegetable bouillon

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.