Spicy Tofu Triangles on a Cool Bed of Lettuce Recipe

Name: Spicy Tofu Triangles on a Cool Bed of Lettuce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 16-ounce tubs firm or extra-firm tofu; 1/4 cup hoisin sauce; 1/4 cup good-quality ketchup (see Note); 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 curry paste, to taste, dissolved in a small amount of warm water; 2 to 3 cups thinly shredded crisp lettuce (such as romaine); 2 to 3 tablespoons vegan creamy dill or ranch dressing, as needed; Thinly sliced scallions or basil leaves, optional

Servings: persons

Two 16-ounce tubs firm or extra-firm tofu
1/4 cup hoisin sauce
1/4 cup good-quality ketchup (see Note)
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 curry paste, to taste, dissolved in a small amount of warm water
2 to 3 cups thinly shredded crisp lettuce (such as romaine)
2 to 3 tablespoons vegan creamy dill or ranch dressing, as needed
Thinly sliced scallions or basil leaves, optional

1
Cut each block of tofu into 6 slabs crosswise.
2
Blot well between tea towels or paper towels, then cut each slab in half to make 2 squares.
3
Finally, cut each square on the diagonal to make triangles.
4
Combine the hoisin sauce, ketchup, soy sauce, agave nectar, oil, and dissolved curry paste in a small mixing bowl and whisk together.
5
Pour half of the sauce into an extra-wide skillet and heat gently.
6
Add the tofu and pour the rest of the sauce over the top.
7
Turn the heat to medium high.
8
Cook, stirring frequently, for 15 to 20 minutes, until the sauce is completely reduced and the tofu begins to brown.
9
Toss the lettuce with the dressing.
10
Allowing about 1/2 cup of lettuce per serving, place a bed of lettuce on each plate and top with several tofu triangles.
11
Garnish with some thinly sliced scallions or basil if desired.
12
I like this with a light grain dish like Lemony Couscous with Broccoli (page 94) or Quinoa with Corn and Scallions (page 91).
13
In either case, a simple green salad completes the meal.
14
This is also nice with potato-based salads such as Sweet and White Potato Salad with Mixed Greens (page 188) or Warm Mediterranean Potato Salad (page 193).
15
To complete the meal with no further formal recipes, choose one of the ideas for Easy Ways to Dress Up Pasta and Noodle Side Dishes (page 121) and one of the Recipe Not Required suggestions for mixed greens salads (192) or any simple green salad of your choice.
16
Calories: 454
17
Total Fat: 24g
18
Protein: 37g
19
Carbohydrates: 48g
20
Fiber: 6g
21
Sodium: 655mg

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Two 16-ounce tubs firm or extra-firm tofu, 1/4 cup hoisin sauce, 1/4 cup good-quality ketchup (see Note), 1 tablespoon reduced-sodium soy sauce, and more.

Yes, Spicy Tofu Triangles on a Cool Bed of Lettuce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Tofu Triangles on a Cool Bed of Lettuce

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