Teriyaki Tofu Triangles

Transforming tofu into crisp teriyaki-flavored triangles is a simple thing to do, and the fun shape gives it immediate appeal to kids. These go quickly, so for more servings, simply double the recipe for both the tofu and marinade.

Serves: 4

Teriyaki marinade:

  • 2 tablespoons reduced-sodium soy sauce or tamari
  • 1 tablespoon safflower oil
  • 1 teaspoon dark sesame oil
  • 1 tablespoon agave nectar
  • 2 teaspoons rice vinegar or white wine vinegar
  • 1/2 teaspoon grated fresh ginger or a good pinch of ground ginger
  • 1 tablespoon hoisin sauce, optional

 

  • 14- to 16-ounce tub extra-firm tofu
  • 1 or 2 scallions, thinly sliced, optional

Combine all the ingredients for the marinade in a small bowl and stir together.

Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea-towels or several layers of paper towel, then cut each slice through the thickness again to make 1/4- inch thick slices. Blot briefly again.

Cut each slice into 2 squares, then each square on the diagonal into triangles. Place in a shallow pan and drizzle with the marinade. Gently turn the tofu pieces over so that both sides are coated with marinade. Let stand for 10 minutes or so.

Heat a wide nonstick skillet. Transfer the tofu and marinade into the skillet. Cook over medium-high heat, stirring gently and frequently, until the tofu is nicely browned on most sides. Transfer to a serving platter and top with the optional scallions, then serve.

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