VeggieTalk

… But still very easy. I was a bit reluctant to do two tofu posts in a row, but I really felt like making this tonight, and sharing it. I tried this idea a couple of weeks ago and was eager to make it again. I call it “Spicy Tofu Triangles on a Cool Bed of Lettuce.” The contrast of the hot and spicy tofu and the cold, crisp lettuce is quite nice! When I made it the first time, it was a hit, but my husband suggested that some sort of creamy dressing would be good on the lettuce, and he was right. I used Nasoya’s Creamy Dill, but any vegan ranch-style dressing, home made or store bought would work.

By the way, I use two pounds of tofu as I’ve mentioned before, because of my ravenous teens, but if you are serving 3 or 4 “normal” eaters, one pound could be enough, and cut the rest of the ingredients in half.

Spicy Tofu Triangles on a Cool Bed of Lettuce

4 to 6 servings

• Two 16-ounce tubs firm or extra-firm tofu
• 1/4 cup hoisin sauce
• 1/4 cup natural ketchup
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon agave nectar or maple syrup
• 2 tablespoons light olive oil
• 1/4 to 1/2 teaspoon Thai red chili paste, to taste, dissolved in a small amount of warm water
• 2 to 3 cups shredded crisp lettuce (such as romaine), thinly shredded
• 2 to 3 tablespoons vegan creamy dill or ranch dressing, as needed
• Thinly sliced scallions, basil leaves, and/or sesame seeds for garnish, optional

1. Cut each block of tofu into six slabs crosswise. Blot well, then cut each slab in half to make two squares. Finally, Cut each square on the diagonal to make trianges.

2. Combine the hoisin sauce, ketchup, soy sauce, agave nectar, oil and dissolved chili paste in a small mixing bowl and whisk together.

3. Pour half of the sauce into an extra-wide skillet and heat gently. Add the tofu, and pour the rest of the sauce over the top. Turn the heat up to medium high .Cook, stirring frequently, for 15 to 20 minutes, or until the sauce is completely reduced and the tofu begins to brown.

4. Toss the lettuce with the dressing. Allowing about 1/2 cup of lettuce per serving, place a bed of lettuce on each plate and top with several tofu triangles. Garnish with some thinly sliced scallion or basil if desired.