Spicy Tofu Triangles on a Cool Bed of Lettuce
The contrast of warm, spicy triangles of tofu with cool, crisp lettuce is quite enticing. Serve with a simple brown rice, quinoa, or noodle dish and a platter of raw veggies. Thanks to Roland® Foods for supplying samples of Sweet Chili Sauce and spicy Piri Piri sauce used to embellish this recipe.
Serves: 3 to 4
- 14- to 16-ounce tubs firm or extra-firm tofu
- 2 tablespoons hoisin sauce
- 2 tablespoons good-quality ketchup or tomato sauce
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon agave nectar or maple syrup
- 1 tablespoon dark sesame oil or hot chili oil
- 1 to 2 teaspoons sriracha, piri piri, or other hot sauce
- 2 to 3 cups thinly shredded crisp lettuce (such as romaine)
- 2 to 3 tablespoons Vegan Ranch Dressing, or vegan mayonnaise
- Additional hot sauce and/or sweet chili sauce for serving
Cut each block of tofu into six slabs crosswise. Blot well, then cut each slab in half to make two squares. Finally, cut each square on the diagonal to make triangles.
Pour half of the sauce into an extra-wide skillet and heat gently. Add the tofu, and pour the rest of the sauce over the top. Turn the heat up to medium high. Cook, stirring frequently, for 15 to 20 minutes, or until the sauce is completely reduced and the tofu begins to brown.
Toss the lettuce with the dressing in a medium bowl. Transfer to a serving platter and spread evenly. Top with rows of the tofu triangles. Serve at once, passing around some additional hot sauce and or chili sauce.
Per serving (without dressing and additional sauce): 81.4 calories; 3.2g fat; 272.1mg sodium; 86.1mg potassium; 8.5g carbs; 0.9g fiber; 4.6g sugar; 5g protein
- Here are lots more easy tofu recipes.