| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Chinese |
Chinese, Vegetarian, Appetizers |
30 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Firm tofu |
| 1 |
tb |
Corn or canola oil (amount may be doubled) |
| 1 |
ts |
Minced ginger root |
| 1/2 |
c |
Chopped onion |
| 1 |
tb |
Curry powder; blended with: |
| 2 |
tb |
Water |
| 1 |
ts |
Cornstarch; blended with: |
| 1 |
tb |
Water |
| 1 |
tb |
Sesame oil |
| 20 |
|
Wonton skins |
|
|
Oil for deep-frying |
| 1/4 |
lb |
Fresh mushrooms; minced |
| 1 |
|
Soy sauce (or double amount) |
| 1/4 |
ts |
Pepper |
| 1 |
ts |
Sherry |
| 1/4 |
ts |
Paprika |
| 1 |
ts |
Low sodium instant bouillon chicken, or vegetable (amount may be doubled) |
|
|
Cholesterol: 0 mg Protein: 1 gm Sodium: 21 mg Fiber: 0 |
|
|
Calcium: 11 mg |
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
gm
Calculated with 2 tablespoons of oil for deep-frying. [I'm 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”