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1/2 lb Firm tofu
20 Wonton skins
1 tb Corn or canola oil (amount may be doubled)
Oil for deep-frying
1/4 lb Fresh mushrooms; minced
1 tsp Minced ginger root
1 Soy Sauce (or double amount)
1/2 c Chopped onion
1/4 tsp Pepper
1 tbsp Curry powder; blended with:
1 tsp Sherry
2 tbsp Water
1/4 tsp Paprika
1 tsp Cornstarch; blended with:
1 tsp Low sodium instant bouillon chicken, or Vegetable
1 tbsp Water (amount may be doubled)
1 tbsp Sesame oil

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 tsps) 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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