TOFU TRIANGLES

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

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.

Makes 30 triangles
Source: Nutritional Cooking with Tofu by Christine Y.C. Liu, M.P.H.