Peanut Satay Pan Fried Tofu Triangles
Cutting tofu into triangles doesn’t make it taste any different, but the shape gives it more eye appeal. This preparation might inspire fussy eaters to give tofu a try. Look for peanut satay sauce in the Asian foods section of well-stocked supermarkets or natural foods stores. Serve with hot cooked rice, noodles, or rice vermicelli. A steamed green vegetable like broccoli or asparagus is a nice addition to the meal, as is a platter of cherry tomatoes and baby carrots.
Reprinted with permission from 5-Ingredient Vegan © 2019 by Nava Atlas, Sterling Publishing Co., Inc.
Servings: 4 servings
- 1 14- to 16-ounce tub extra-firm tofu
- 1 tablespoon safflower or other high-heat oil
- 1 tablespoon soy sauce or tamari
- ½ cup bottled peanut satay sauce plus more for serving
- ½ teaspoon sriracha or other hot sauce
- Shredded crisp lettuce or napa cabbage as needed for serving
Cut the tofu into six slabs crosswise. Blot well between clean tea-towels or several layers of paper towel (or use a tofu press ahead of time). Cut each slab in half to make two squares. Finally, cut each square on the diagonal to make triangles.
Heat the oil and soy sauce in a wide skillet. Arrange the tofu triangles in a single layer and sauté on both sides over medium-high heat until golden. Cook in batches if need be.
Drizzle the satay sauce and sriracha into the skillet and stir gently with the tofu triangles, turning them over a few times until nicely glazed.
To serve, line a platter with shredded lettuce. Arrange the tofu triangles over it, then sprinkle with dried hot red pepper flakes.
Serve at once, passing around the bottle of peanut satay sauce and extra sriracha for those who would like more.
Calories: 201kcal | Carbohydrates: 9g | Protein: 13g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 393mg | Potassium: 131mg | Fiber: 1g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 1.7mg | Calcium: 190mg | Iron: 2.3mg