Tofu Triangles
Yield
30 servingsPrep
20 minCook
10 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
tofu
firm |
|
| 1 | tablespoon |
corn oil
or canola oil, amount may be doubled |
|
| 1 | teaspoon |
ginger root
minced |
|
| ½ | cup |
onions
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 |
*
|
| ¼ | pound |
mushrooms
fresh, minced |
|
| 1 | tablespoon |
soy sauce, tamari
can double this amount |
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
sherry
|
|
| ¼ | teaspoon |
paprika
|
|
| 1 | teaspoon |
chicken broth
low sodium |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
tofu
firm |
|
| 15 | ml |
corn oil
or canola oil, amount may be doubled |
|
| 5 | ml |
ginger root
minced |
|
| 118 | ml |
onions
chopped |
|
| 15 | ml |
curry powder
blended with 2 tablespoons water |
|
| 5 | ml |
cornstarch
blended with 1 tablespoon water |
|
| 15 | ml |
sesame oil
|
|
| 2E+1 | each |
wonton wrappers
|
*
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| 113.4 | g |
mushrooms
fresh, minced |
|
| 15 | ml |
soy sauce, tamari
can double this amount |
|
| 1.3 | ml |
black pepper
|
|
| 5 | ml |
sherry
|
|
| 1.3 | ml |
paprika
|
|
| 5 | ml |
chicken broth
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.
