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Tofu Triangles

plate

Yield

Yield: 4 servings

kikkoman products used:

ingredients

INGREDIENTS FOR THE SAUCE
1/4 cup Kikkoman Soy Sauce
1/4 cup creamy peanut butter
2 tablespoons sugar
2 tablespoons Kikkoman Rice Vinegar
1 tablespoon vegetable oil
1/4 teaspoon crushed red pepper
2 scallions, including tops, thinly sliced

INGREDIENTS FOR THE DISH
1 package (14 to 16 oz.) firm tofu, drained
2 tablespoons vegetable oil
1/2 cup Sauce
2 scallions, including tops, cut diagonally into thin slices
1 tablespoon sesame seed, toasted

directions

FOR THE SAUCE

  1. Gradually blend soy sauce into peanut butter in small saucepan. Stir in sugar, vinegar, oil, pepper and 1/4 cup water until well blended. Add scallions.
  2. Bring to boil over medium-high heat, stirring constantly. Reduce heat and simmer 1 minute. Remove from heat; cool completely.
  3. Store in covered plastic container in refrigerator up to 1 week. Stir well before using.
    Makes about 1 cup sauce.

FOR THE DISH

  1. Slice tofu crosswise into 1/2-inch-thick pieces; cut each piece diagonally into 2 triangles. Drain tofu on several layers of paper towels for about 10 minutes.
  2. Brown tofu on both sides in hot oil over medium-high heat in large non-stick skillet. Remove from heat; pour Sauce evenly over tofu.
  3. Sprinkle scallions and sesame seed over triangles.

TIPS

  • Toss cooked fettuccine with enough Sauce to lightly coat.
  • Or, serve Sauce as a dip for raw vegetables or with grilled pork, chicken or eggplant.

Recipe developed by Deborah Madison, Chef, Cookbook Author, Santa Fe, New Mexico.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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