Mother Earth Living

The Real Scoop on Soy: Teriyaki Tofu Triangles

By Nancy Allison
September/October 2006
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Curry Fried Tofu Salad Recipe

Stimulate all five senses with this Curry Fried Tofu Salad recipe.

  • 2 pounds extra firm tofu (2 large tofu cakes), thawed and pressed
  • About 1/4 cup extra virgin olive oil, plus more for frying
  • 1/2 cup soy sauce
  • 2 teaspoons tomato paste
  • 1/4 cup rice vinegar
  • 1/2 cup apple juice
  • 1/4 cup pure maple syrup
  • 1 tablespoon minced fresh ginger
  • 1 garlic clove, minced

Preheat oven to 350. Place each tofu cake on its side and cut into thirds. Keeping the layers together, cut diagonally, making 6 long triangles, then cut the triangles down the middle to make 12 smaller triangles. Repeat with second tofu cake. Pat each triangle well with paper towels.

Warm 2 tablespoons olive oil in a large skillet over medium heat. Fry the triangles in one snug layer until golden brown, 7 to 10 minutes on each side. Add more oil as needed. Drain the tofu triangles on paper towels.

In a large bowl, combine soy sauce, tomato paste, vinegar, apple juice, maple syrup, 1 tablespoon olive oil, ginger and garlic. Whisk well.

Arrange the tofu pieces in two snug layers in a baking dish. Pour teriyaki sauce on top. Cover with aluminum foil and bake for 15 minutes. Turn over and bake for 15 more minutes.


Recipe courtesy of Grub: Ideas for an Urban Organic Kitchen (Tarcher/Penguin, 2006), by Bryant Terry and Anna Lappé.








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