Tofu Triangles

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Servings: 30 Difficulty: Advanced
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Crispy golden wonton parcels filled with savory curried tofu and mushrooms
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These Tofu Triangles are a delightful fusion of textures and flavors, perfect for any gathering. The filling combines firm tofu crumbled with aromatic ginger, onions, and a hint of curry, balanced by earthy mushrooms and savory soy sauce. Wrapped in delicate wonton skins and deep-fried to a golden crisp, each bite offers a satisfying crunch that gives way to a soft, flavorful interior. They make an excellent vegan appetizer for parties, potlucks, or as a creative starter before a main course. Simple to prepare with pantry staples, these triangles are sure to become a favorite finger food that guests will ask for the recipe.

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Tofu Triangles

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 30 Calories: 4.4

Description

These Tofu Triangles are a delightful fusion of textures and flavors, perfect for any gathering. The filling combines firm tofu crumbled with aromatic ginger, onions, and a hint of curry, balanced by earthy mushrooms and savory soy sauce. Wrapped in delicate wonton skins and deep-fried to a golden crisp, each bite offers a satisfying crunch that gives way to a soft, flavorful interior. They make an excellent vegan appetizer for parties, potlucks, or as a creative starter before a main course. Simple to prepare with pantry staples, these triangles are sure to become a favorite finger food that guests will ask for the recipe.

Ingredients

Directions

  1. Press the tofu to remove excess moisture, then crumble it into small pieces using a fork.
  2. In a small bowl, blend 1 tablespoon curry powder with 2 tablespoons water to create a smooth paste.
  3. In another small bowl, blend 1 teaspoon cornstarch with 1 tablespoon water to create a slurry.
  4. Heat 1 tablespoon corn or canola oil in a nonstick wok or skillet over medium heat.
  5. Add 1 teaspoon minced ginger root and sauté until fragrant and lightly browned.
  6. Add 1/2 cup chopped onion and the blended curry paste; stir and cook for 2 minutes until softened.
  7. Add the crumbled tofu, 1/4 pound minced fresh mushrooms, 1 tablespoon soy sauce, 1/4 teaspoon pepper, 1 teaspoon sherry, 1/4 teaspoon paprika, and 1 teaspoon low sodium instant bouillon (chicken or vegetable); bring the mixture to a boil.
  8. Stir in 1 tablespoon sesame oil and the cornstarch slurry; mix well and cook until the filling thickens.
  9. Remove the filling from heat and allow it to cool completely.
  10. Place approximately 2 teaspoons of the cooled curried tofu filling in the center of a wonton skin.
  11. Fold the wonton skin diagonally to form a triangle shape.
  12. Seal the edges firmly with a little water to prevent leaking during frying.
  13. Heat oil for deep-frying in a wok or deep pot to 350ðF (175ðC).
  14. Carefully fry the tofu triangles in batches until golden brown and crisp, about 2-3 minutes.
  15. Drain on paper towels and serve immediately.

Nutrition Facts

Servings 30

Amount Per Serving
Calories 4.4kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: appetizer, chinese, crispy, curry, deep-fried, finger food, ginger, mushroom, party food, tofu, vegan, vegetarian, wonton
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