1. Cut the 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.
2. Spread the olive 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, 10-15 minutes (approximately 5-7 minutes each side). Sprinkle with a little salt to taste. Set aside to cool.
1. Combine all ingredients (except tofu) in a small saucepan with 1/2 cup water. Whisk together and heat to a gentle simmer. ** Be careful with the heat, this sauce 'breaks' easily!
2. Cook over low heat for 2 minutes, stirring frequently. Add a bit more water if too thick. Serve warm or at room temperature.
Note: It is a good idea to start with just 1/2 teaspoon of the Thai red chile paste, and adjust the spice gradually while tasting. Dissolving the chile paste in a bit of hot water before adding to the sauce makes the adjustment process go a little quicker.
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. Serve extra sauce on the side for dipping.
From Vegan Express by Nava Atlas (2008)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (103g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 88 (65%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 1.9mg||1 %|
|Sodium 482.3mg||17 %|
|Potassium 182.2mg||5 %|
|Total Carbohydrate 4.6g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 3.7g|
|Protein 10.4g||15 %|
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Calories per serving: 136
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