*  Exported from  MasterCook  *
                               TOFU TRIANGLES
 Recipe By     : 
 Serving Size  : 30   Preparation Time :0:00
 Categories    : Chinese                          Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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)
   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.
     Each triangle: Calories: 36 Fat: 2 gm (saturated fat   7%) Carbohydrates: 3
                      Cholesterol: 0 mg Protein: 1 gm
   Sodium: 21 mg Fiber: 0 gm
                              Calcium: 11 mg
   Calculated with 2 tablespoons of oil for deep-frying.
   [I'm guessing this is for low sodium soy sauce as
   well. -K.M.]
   Source: Nutritional Cooking with Tofu, by Christine
   Y.C. Liu, M.P.H. Typed for you by Karen Mintzias
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