Transforming tofu into crisp teriyaki-flavored triangles is a simple thing to do, and the fun shape gives it immediate appeal to kids (or the tofu-phobic!). These go quickly, so for more servings, simply double the recipe for both the tofu and marinade. These are a perfect component for rice or noodle bowls, as shown in the photo. Embellish with whatever raw or lightly cooked veggies you’d like, and pass around extra soy sauce or a sesame-ginger type dressing. Photos by Hannah Kaminsky.
- 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.
Per serving: Calories: 226; Total fat: 14g; Protein: 19g; Fiber: 2.7g; Carbs: 10g; Sodium: 365 mg
- Here are lots more easy tofu recipes.