• 1/2 lb firm tofu
  • 20 wonton skins
  • 1 tbsp corn or canola oil (amount may be doubled)
  • some oil for deep-frying
  • 1/4 lb fresh mushrooms; minced
  • 1 tsp minced ginger root
  • 1 soy sauce (or double amount)
  • 1/2 cup chopped onion
  • 1/4 tsp pepper
  • 1 tbsp curry powder blended with:
  • 1 tsp sherry
  • 2 tbsp water
  • 1/4 tsp paprika
  • 1 tsp cornstarch blended with:
  • 1 tsp low sodium instant bouillon chicken, or vegetable
  • 1 tbsp water (amount may be doubled)
  • 1 tbsp sesame oil

To make some tofu triangles, first dry the tofu and crumble it 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 around 2 minutes.

Next, add the tofu, mushrooms, soy sauce, pepper, sherry, paprika and bouillon and bring to a boil.

Add sesame oil and blended cornstarch and mix well. Cool. Place a portion of the curried tofu (about 2 tsps) in the center of a wonton skin. Fold the skin diagonally into the shape of a triangle. Seal the edges with water and heat oil for deep-frying.

Lastly, fry the tofu triangles until brown and crisp. Serve the tofu triangles with equal amounts of soy sauce and vinegar, or Sweet and Sour Sauce, or eat just plain. This recipe makes 30 triangles