Tofu Triangles

Yields:	30 servings
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	Preparation	20 minutes
	Cooking	10 minutes
	Ready In	40 minutes

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Ingredients

1/2	pound	tofu	firm
1	tablespoon	corn oil	or canola oil, amount may be doubled
1	teaspoon	ginger root	minced
1/2	cup	onion	chopped
1	tablespoon	curry powder	blended with 2 tablespoons water
1	teaspoon	cornstarch	blended with 1 tablespoon water
1	tablespoon	sesame oil
20	each	wonton wrappers
1	x	vegetable oil	for deep frying
1/4	pound	mushrooms	fresh, minced
1	tablespoon	soy sauce	can double this amount
1/4	teaspoon	black pepper
1	teaspoon	sherry
1/4	teaspoon	paprika
1	teaspoon	chicken bouillon	low sodium

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.

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Member Review

Goey Crispy Grilled Cheeser Sandwiches

I like to add a clove of garlic to the butter (actually I use olive oil) and use very old Canadian cheese for more bite then fry for a long time (20 minutes) at lower temperature for a super incredible crispy crust. Sometimes will add a slice of ham and chopped scallions (green onions). Serve it sliced on the diagonal with some ketchup for dipping. The crusty garlic on the outside really turns grilled cheese into something special.

Reviewed by sean