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1
Cut each block of tofu into 6 slabs crosswise.
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2
Blot well with tea towels or paper towels, then cut each slab in half to make 2 squares.
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3
Finally, cut each square on the diagonal to make triangles.
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4
Spread the oil evenly over the surface of a wide skillet and heat.
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5
Add the tofu and saute over medium-high heat until golden on both sides, 10 to 15 minutes.
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6
Sprinkle with a little salt.
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7
Meanwhile, prepare the sauce according to the recipe.
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8
To serve, arrange some of the tofu triangles on each plate and drizzle with the sauce.
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9
Or, for a fun effect, thread the triangles onto skewers, then spoon the sauce over them.
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10
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.
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11
If Im 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.
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12
A steamed green vegetable (broccoli, asparagus, or Brussels sprouts, depending on the season) adds color to the plate.
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13
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).
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14
Or, a platter of raw vegetables will do nicely in place of a salad.
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15
Calories: 262
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16
Total Fat: 19g
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17
Protein: 19g
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18
Carbohydrates: 9g
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19
Fiber: 1g
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20
Sodium: 250mg
