Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOE, Inc., 1998.
12 ounces tofu, drained
1 pound wonton skins (about 48 sheets)
1/2 pound bean sprouts
1 cup shredded cabbage
1/4 cup shredded carrots
1 tablespoon cornstarch
1 tablespoon soy sauce
1/4 teaspoon sugar
1 teaspoon salt
1/2 teaspoon sesame oil
1 tablespoon oil
vegetable oil for deep frying
Wash and drain bean sprouts, shredded cabbage and carrots.
Crumble tofu into small pieces. Add sugar, soy sauce, salt and cornstarch; mix well.
Stir fry vegetables until crisp and tender; add sesame oil. Add tofu and mix well. Cool slightly.
Place about 1 teaspoonful tofu mixture on center of each wonton skin.
Moisten edges with water. Fold each skin in half to form triangle.
Overlap both sides of wonton and press edges to seal.
Heat oil in wok to 360 degrees. Fry wontons until golden brown. Drain on paper towels.
*You may also stir fry wontons instead.
Makes 4 servings.