I love new ways to make tofu, and this one was great! The sauce is more like a thick glaze that coats the tofu. The peanut butter makes it really rich. The only thing I changed was to pour in the entire batch of sauce – I don’t know why half would make sense. I used water in the sauce to keep it vegan, but I think vegetable stock would have been great, too. I served this over steamed jasmine rice. I’ll definitely make it again.
Tofu Triangles in Creamy Nut Butter Sauce with Scallions
This Can’t Be Tofu! – Deborah Madison
1 carton firm tofu, drained
2 tablespoons peanut or sesame oil, for frying
2 scallions including the greens, thinly sliced on the diagonal
1 tablespoon toasted white or black sesame seeds
The Creamy Nut Butter Sauce:
1/4 cup regular soy sauce
1 tablespoon tamari
1/4 cup sesame paste, peanut butter, or cashew butter
2 tablespoons rice wine vinegar
2 tablespoons white or light brown sugar
1/2 teaspoon red pepper flakes or chili oil
2 scallions, finely chopped
1/3 cup water or stock
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.
Big Flavors Rating: 5 Stars