Tofu Triangles With Thai Chili Sauce Recipes

SZECHWAN TOFU TRIANGLES IN TRIPLE PEPPER SAUCE

Steps:

• Cut the tofu into triangles about 1/2 inch thick and about 2 1/2 inches on the long side.
• Heat 4 tablespoons of the oil in a wok or skillet over medium heat. When the oil is hot enough to bounce a bread crumb, add the tofu pieces and fry them on each side for a few minutesÐ until lightly crisp. Remove the tofu and drain on paper towels. (You may have to fry the tofu in batches.).
• In a medium-sized saucepan, combine the sherry, soy sauce, water, vinegar, honey or sugar, garlic, and dry mustard. Place the saucepan over medium heat and heat until just before the boiling point, then remove from heat Place the cornstarch in a small bowl and pour in a little of the hot liquid, whisking until it dissolves. Return this mixture to the saucepan, whisking as you pour. Set aside, leaving the whisk in there (youÕll need it again).
• Heat the wok or skillet again. Add the remaining tablespoon or two of oil and the onion, and cook the onion over high heat for about 2 minutes. Add the bell peppers, salt, and black and red pepper to taste, and cook for only 1 to 2 minutes longer. Gently stir in the tofu triangles.
• Whisk the sauce (from step 3) to recombine, and quickly pour it into the wok. Stir and cook over medium-high heat for about 5 to 8 minutes, or until the sauce is thick and everything is coated. Toss in the scallions at the very end, and serve hot, over rice.

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 WITH THAI CHILI SAUCE

Steps:

• Slice tofu in half horizontally, and cut each half into triangles for total of 8 triangles.
• Place tofu on several layers of paper towels, and press out excess water. Dust each tofu with cornstarch, and set aside.
• Bring large saucepan of water to a boil, and cook noodles 6 to 7 minutes, or according to package directions. Remove from heat, drain and set aside.
• Heat oil in large skillet or wok over medium heat. When hot, carefully place tofu into oil, taking care not to crowd pieces. Fry 3 to 4 minutes on one side until golden, and, using tongs, turn triangles over to brown second side.
• Remove from heat, and drain on paper towels. Repeat until all tofu is cooked.
• Discard all but about 1 tablespoon oil from skillet or wok.
• Stir-fry eggplant slices 4 to 5 minutes, or until softened and slightly golden. Stir in soy sauce, cook 30 seconds, or until eggplant is coated with soy sauce, and remove from heat.
• To serve, place a portion of noodles on each individual plate, and top with tofu triangles and eggplant slices.
• Garnish each with 2 tablespoons Thai sweet chili sauce, 2 tablespoons crushed peanuts, 1 tablespoon cilantro leaves and green chili slices.