^[1]The contrast of warm, spicy tofu with cool, crisp lettuce is enticing. I use Nasoya Creamy Dill dressing, but vegan ranch dressing, home made ^[2] or store-bought, will work. I use two pounds of tofu because of my ravenous teens, but if you’re serving 3 or 4 “normal” eaters, one pound may suffice. Cut the rest of the ingredients in half as well.

Serves: 4 to 6

• Two 16-ounce tubs firm or extra-firm tofu
• 1/4 cup hoisin sauce
• 1/4 cup good-quality ketchup (see note)
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon agave nectar or maple syrup
• 2 tablespoons light olive oil
• 1/4 to 1/2 teaspoon Thai red curry paste, to taste,
  dissolved in a small amount of warm water
• 2 to 3 cups shredded crisp lettuce (such as romaine),
  thinly shredded
• 2 to 3 tablespoons Vegan Ranch Dressing ^[2] or Nasoya
  Creamy Dill Dressing, as needed
• Thinly sliced scallions or basil leaves for garnish, optional

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.

Combine the hoisin sauce, ketchup, soy sauce, agave nectar, oil and dissolved chili paste in a small mixing bowl and whisk together.

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. Allowing about 1/2 cup of lettuce per serving, place a bed of lettuce on each plate and top with several tofu triangles. Garnish with some thinly sliced scallion or basil if desired.

• Here are lots more easy tofu recipes. ^[3]