Golden Tofu Triangles With Rich Peanut Sauce Recipes

GOLDEN TOFU TRIANGLES WITH RICH PEANUT SAUCE

Steps:

• Cut each block of tofu into 6 slabs crosswise. Blot well with tea towels or paper towels, then cut each slab in half to make 2 squares. Finally, cut each square on the diagonal to make triangles.
• Spread the oil evenly over the surface of a wide skillet and heat. Add the tofu and sauté over medium-high heat until golden on both sides, 10 to 15 minutes. Sprinkle with a little salt.
• Meanwhile, prepare the sauce according to the recipe.
• To serve, arrange some of the tofu triangles on each plate and drizzle with the sauce. Or, for a fun effect, thread the triangles onto skewers, then spoon the sauce over them.
• The traditional accompaniment to this is, of course, lots of cooked rice, but I also like it with bean thread (cellophane) noodles, rice vermicelli, or soba. If I'm not feeling too rushed, I like to thread a few tofu triangles on each of several skewers, then nestle the skewers on a bed of noodles. A steamed green vegetable (broccoli, asparagus, or Brussels sprouts, depending on the season) adds color to the plate.
• A good salad to accompany this is Mixed Greens with Sprouts, Apple, and Daikon (page 179) or Bok Choy, Red Cabbage, and Carrot Salad (page 176). Or, a platter of raw vegetables will do nicely in place of a salad.
• Calories: 262
• Total Fat: 19g
• Protein: 19g
• Carbohydrates: 9g
• Fiber: 1g
• Sodium: 250mg

TOFU TRIANGLES IN CREAMY NUT BUTTTER SAUCE WITH SCALLIONS

Steps:

• 1. Slice the tofu crosswise into scant 1/ 2-inch slabs, then cut each slab into 2 triangles. Blot with paper towels.
• 2. Heat a large cast-iron or nonstick skillet and add the oil. When hot, add the tofu and fry over medium-high heat until golden. Turn and cook on the second side.
• 3. Meanwhile, combine all the ingredients for the sauce in a small food processor and puree until smooth. Taste for salt and add a little extra, if needed.
• 4. When the tofu is done, pour in half the sauce and cook until bubbling and partially reduced.
• 5. Turn off the heat, scatter the scallions and sesame seeds over the top, and bring to the table.

BAKED TOFU WITH PEANUT SAUCE AND COCONUT-LIME RICE

Steps:

• Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil.
• In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside.
• In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over medium-low until the rice is just tender, 12 to 15 minutes. Remove from the heat and let sit, covered, until ready to serve.
• In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if using), habanero, 2 tablespoons oil, 1 tablespoon honey and 3/4 cup water. Stir until smooth and season to taste with salt.
• Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tablespoons of the peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18 to 20 minutes. Add the remaining lime juice and 1 tablespoon honey to the leftover peanut sauce in the bowl to make the dressing; set aside.
• Divide the greens among bowls. Add the lime zest and half the sliced scallions to the rice, then fluff with a fork. Top the greens with the rice, then the tofu. Spoon the peanut dressing over everything, and garnish with the drained pickled peppers and remaining sliced scallions.