Ingredients:

• 1/2 pkg  Superior Medium Firm Tofu
• 8 oz  cabbage, diced
• 6 oz  carrot, diced
• 6-8 pcs  water chestnut, diced
• 6-8 pcs  dried mushroom, diced
• 2 tbsp  flour paste (water and flour)
• 1 tbsp  cornstarch paste (1 part cornstarch to 2 parts water)
• wonton wraps

Gently cook the vegetables and mushrooms in a pan. Mix with crumbled tofu. Correct the seasonings and thicken with cornstarch. Cool slightly. Wrap the fillings with wonton wrap and stick with flour paste. Deep fry the wonton until golden brown in moderately hot oil. Serve with sweet and sour sauce.