Tofu Triangles with Spicy Onion Sauce

Tofu Triangles with Spicy Onion Sauce Recipe
Randy Mayor

Yield:

4 servings (serving size: 3 tofu triangles, about 1/2 cup onion sauce, and 1 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 382
Caloriesfromfat 19 %
Fat 8 g
Satfat 1 g
Monofat 2.6 g
Polyfat 3.7 g
Protein 14.6 g
Carbohydrate 66.5 g
Fiber 6.3 g
Cholesterol 0.0 mg
Iron 8.3 mg
Sodium 313 mg
Calcium 158 mg

Ingredients

1 (14-ounce) package firm tofu, drained and cut into 6 (3/4-inch-thick) slices
1/4 cup chickpea flour or all-purpose flour
2 teaspoons canola oil
2 cups thinly sliced onion, separated into rings (about 1 onion)
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon black pepper
1 cup diced plum tomato (about 3)
2 tablespoons chopped fresh cilantro
1 tablespoon brown sugar
1/2 cup water
3 tablespoons red wine vinegar
4 cups hot cooked long-grain rice

Preparation

Place the tofu slices on several layers of paper towels, and cover with additional paper towels. Let stand for 5 minutes, pressing down occasionally. Cut each tofu slice diagonally into 2 triangles. Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a shallow dish, and dredge tofu triangles in flour. Heat the oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 3 minutes on each side. Set aside; keep warm.

Add onion to pan, and stir-fry 4 minutes. Add the curry, salt, cumin, turmeric, and pepper, and stir-fry for 1 minute. Add tomato, cilantro, and sugar, and stir-fry 2 minutes. Add water and vinegar; bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes. Spoon onion sauce over tofu. Serve with rice.

Note:

Deborah Madison,

May 2000
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