Monday, June 09, 2008

Golden Tofu Triangles with Rich Peanut Sauce

We're really getting down to the wire here... on Wednesday we leave for Connecticut to begin the wedding festivities! So we really needed a quick and easy dinner because we are getting very stressed and tired. This tofu dish is from The Vegan Express and is super-easy to make, and has a pretty presentation because the little triangles get so golden brown. The peanut sauce is very reminiscent of the one from the Red Lentil-Chickpea Burgers we've made in the past, except it has Thai red curry paste in it, making it spicier.

I really liked it a lot. He felt the tofu was too thick or soft and thought there was something weird about the sauce. That's too bad because I would have made this again if he had liked it. I think it's a nice way to have some tofu. So I'd recommend it to others who really enjoy tofu.


Golden Tofu Triangles with Rich Peanut Sauce
Vegan Express, as posted on CLBB

two 16-ounce tubs extra-firm tofu
1 tablespoon olive oil

3/4 cup crunchy natural peanut butter
3 tablespoons reduced-sodium soy sauce
2 1/2 tablespoons lime juice
2 tablespoons natural granulated sugar
2 teaspoons grated fresh ginger
1/2 to 1 teaspoon Thai red curry paste

Cut each block of tofu into 6 slabs crosswise. (Reviewer note: Make it 8 slabs. The texture is much better with thinner pieces.) 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 saute over medium-high heat until golden on both sides, 10 to 15 minutes. Sprinkle with a little salt.

Combine all the sauce ingredients in a small saucepan with 1/2 cup water. Whisk together and heat to a gentle simmer.

Cook over low heat for 2 minutes, stirring frequently. Add a bit more water if too thick.

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.

Menu suggestion: Serve with cooked rice, bean thread noodles, rice vermicelli, or soba.

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