Teriyaki Tofu Triangles
As an appetizer, serves 10 As a side dish, serves 6
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
- One 16-ounce tub extra-firm tofu
- 2 Tbsp. soy sauce
- 1 tsp. sesame oil
- 1 Tbsp. brown sugar
- 2 tsp. seasoned rice vinegar
- 1 tsp. minced garlic
- 1/2 tsp. grated fresh ginger
- 1/4 tsp. crushed red pepper optional
- 2 green onions minced
- vegetable oil for frying
- garnish with toasted sesame seeds if desired
Cut the tofu into slices 1/2" thick. Blot the slices on a few layers of clean paper towels. Cut each slice in half again so that the slices are now 1/4" thick. Cut the 1/4" slices on the diagonal to make triangles.
In a shallow bowl mix everything else together except the green onions, vegetable oil and sesame seeds.
Heat a nonstick skillet with a drizzle of vegetable oil over medium-high heat. Add tofu triangles in a single layer and pour the marinade over. Flip tofu pieces to coat and continue to flip as needed until both sides are a nice golden brown.
Transfer the cooked triangles to a plate. Garnish with the minced green onions and sesame seeds. Serve hot.
Leftovers (if you have them) can be refrigerated and warmed gently in a frying pan or the microwave.