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.

gm
gm

Calculated with 2 tablespoons of oil for deep-frying. [Im guessing this is for low sodium soy sauce as well. -K.M.]

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