These Tofu Triangles are a delightful twist on classic appetizers, offering a crispy exterior and a rich, savory interior. The filling combines firm tofu, earthy mushrooms, and aromatic ginger with a hint of curry powder and sesame oil for a complex flavor profile. Encased in delicate wonton skins and deep-fried to perfection, they provide a satisfying crunch in every bite. Ideal for parties, potlucks, or as an elegant starter before a main course, these triangles are easy to prepare and always a crowd-pleaser. They serve beautifully with a side of sweet and sour sauce or a simple vinegar dipping sauce.
Tofu Triangles
Description
These Tofu Triangles are a delightful twist on classic appetizers, offering a crispy exterior and a rich, savory interior. The filling combines firm tofu, earthy mushrooms, and aromatic ginger with a hint of curry powder and sesame oil for a complex flavor profile. Encased in delicate wonton skins and deep-fried to perfection, they provide a satisfying crunch in every bite. Ideal for parties, potlucks, or as an elegant starter before a main course, these triangles are easy to prepare and always a crowd-pleaser.Ingredients
Directions
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Drain and dry the firm tofu, then crumble it into small pieces using a fork.
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In a small bowl, blend the curry powder with 1 teaspoon of sherry and 2 tablespoons of water.
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In another small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry.
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Heat the corn or canola oil in a nonstick wok or large skillet over medium heat.
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Add the minced ginger root to the hot oil and sauté until fragrant and lightly browned.
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Add the chopped onion and the curry powder mixture; stir and cook for 2 minutes until onions soften.
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Add the crumbled tofu, minced mushrooms, soy sauce, pepper, sherry, paprika, and bouillon to the wok.
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Bring the mixture to a boil, stirring frequently.
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Stir in the sesame oil and the cornstarch slurry; mix well until the sauce thickens and coats the ingredients.
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Remove from heat and let the filling cool completely.
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Place a wonton skin on a clean work surface. Place about 2 teaspoons of the cooled tofu mixture in the center.
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Fold the wonton skin diagonally to form a triangle, pressing gently to remove air pockets.
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Seal the edges by dabbing them with water and pressing firmly to ensure they are closed.
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Repeat with remaining wonton skins and filling.
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Heat oil for deep-frying in a deep pot or fryer to 350ðF (175ðC).
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Carefully place the tofu triangles in the hot oil in batches, ensuring they do not crowd the pot.
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Fry for 2-3 minutes or until golden brown and crisp, turning once halfway through.
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Remove triangles with a slotted spoon and drain on paper towels.
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Serve immediately with your choice of dipping sauce.
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.
Note
Storage: Leftover cooked triangles can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to maintain crispiness. Unfilled triangles can be frozen on a baking sheet before transferring to a freezer bag for up to 1 month.
Variations: For a vegan option, ensure the bouillon is vegetable-based. You can also add finely chopped carrots or celery to the filling for extra texture and color.
Dipping Sauces: Serve with a mixture of equal parts soy sauce and rice vinegar, or a traditional sweet and sour sauce for a tangy contrast to the savory filling.
Safety: Be careful when handling hot oil. Ensure the filling is completely cooled before assembling the triangles to prevent the wonton skins from becoming soggy or tearing.
