Tofu Triangles

Course : Curry
Serves: 30
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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 sheets wonton skins
3 Cup oil for deep-frying
1/4 pound fresh mushrooms -- minced
1 tablespoons soy sauce +/-
1/4 teaspoon pepper
1 teaspoon sherry
1/4 teaspoon paprika
1 teaspoon low sodium chicken or vegetable bouillon

Preparation / Directions:

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.

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