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Name: Tofu Triangles
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 30
Cuisine: Chinese
Ingredients: 1 tb Corn or canola oil; 1/2 c Onions chopped; 20 Wonton skins; 1 ts Ginger root minced; 2 tb Water; 1 tb Curry powder; blended with:; 1 tb Sesame oil; 1 ts Low sodium instant bouillon; Oil for deep-frying; 1/4 ts Paprika; 1/2 lb Firm tofu; 1 ts Cornstarch; blended with:; 1 tb Water; 1 Soy sauce (or double amount); 1/4 ts Pepper; 1 ts Sherry; 1/4 lb Fresh mushrooms; minced

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INGREDIENTS

1 tb Corn or canola oil
1/2 c Onions ; chopped
20 Wonton skins
1 ts Ginger root ; minced
2 tb Water
1 tb Curry powder; blended with:
1 tb Sesame oil
1 ts Low sodium instant bouillon
Oil for deep-frying
1/4 ts Paprika
1/2 lb Firm tofu
1 ts Cornstarch; blended with:
1 tb Water
1 Soy sauce (or double amount)
1/4 ts Pepper
1 ts Sherry
chicken, or vegetable
(amount may be doubled)
(amount may be doubled)
1/4 lb Fresh mushrooms; minced

Servings

INSTRUCTIONS

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 gm Cholesterol: 0 mg Protein: 1 gm Sodium: 21 mg Fiber: 0 gm Calcium: 11 mg Calculated with 2 tablespoons of oil for deep-frying. [Im 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

NOTES

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Tofu Triangles

1 tb Corn or canola oil
1/2 c Onions chopped
20 Wonton skins
1 ts Ginger root minced
2 tb Water
1 tb Curry powder; blended with:
1 tb Sesame oil
1 ts Low sodium instant bouillon
 Oil for deep-frying
1/4 ts Paprika
1/2 lb Firm tofu
1 ts Cornstarch; blended with:
1 tb Water
1 Soy sauce (or double amount)
1/4 ts Pepper
1 ts Sherry
 chicken, or vegetable
 (amount may be doubled)
 (amount may be doubled)
1/4 lb Fresh mushrooms; minced

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  gm                     Cholesterol: 0 mg Protein: 1 gm Sodium: 21 mg Fiber: 0  gm                             Calcium: 11 mg    Calculated with 2 tablespoons of oil for deep-frying. [Im 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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Nutrition

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Serving Size: 1 Serving (25g)
Recipe Makes: 30 Servings

Calories: 38
Calories from Fat: 7 (18%)

Amt Per Serving		% DV

	Total Fat 0.8g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.4g
Cholesterol 0.9mg		0 %
Sodium 56.9mg		2 %
Potassium 27.9mg		1 %
Total Carbohydrate 6g		2 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 5.7g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 38

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