Tofu Triangles
Submitted by jaslindu
Crispy deep-fried tofu triangles stuffed with curried tofu, mushrooms, and ginger in wonton wrappers. A fusion appetizer that’s part samosa, part wonton, and totally addictive. Makes 30.
YIELD
30 servingsPREP
20 minCOOK
10 minREADY
40 minHalf wonton, half samosa, entirely snackable.
Crumbled tofu gets wok-fried with fresh ginger, onion, curry powder, minced mushrooms, soy sauce, sherry, and a drizzle of sesame oil until the filling is fragrant and saucy.
Spoon it into wonton wrappers, fold into neat triangles, seal with a dab of water, and deep-fry until shatteringly crisp and golden.
Dip them in vinegar, soy-vinegar, or sweet and sour sauce, or honestly, just eat them plain. Thirty triangles sounds like a lot until you start eating them.
Kitchen Tips
- Blend the curry powder with water before adding it to the wok. This prevents the spice from burning and clumping.
- Let the filling cool completely before stuffing the wontons. Hot filling will make the wrappers soggy and hard to seal.
- Seal the edges tightly with water so they don’t pop open during frying.
- These can be assembled ahead and kept on a parchment-lined tray in the fridge until you’re ready to fry.
Ingredients
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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