TOFU TRIANGLES

Ingredients:

• 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)

Preparation:

• 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.