Tofu Triangles with Spicy Onion Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 382
  • Calories from fat: 19%
  • Fat: 8g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 3.7g
  • Protein: 14.6g
  • Carbohydrate: 66.5g
  • Fiber: 6.3g
  • Cholesterol: 0.0mg
  • Iron: 8.3mg
  • Sodium: 313mg
  • Calcium: 158mg

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

  1. 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.
  2. 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.
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