Tofu Triangles With Thai Chili Sauce Food

TOFU TRIANGLES WITH THAI CHILI SAUCE

Steps:

• Slice tofu in half horizontally, and cut each half into triangles for total of 8 triangles.
• Place tofu on several layers of paper towels, and press out excess water. Dust each tofu with cornstarch, and set aside.
• Bring large saucepan of water to a boil, and cook noodles 6 to 7 minutes, or according to package directions. Remove from heat, drain and set aside.
• Heat oil in large skillet or wok over medium heat. When hot, carefully place tofu into oil, taking care not to crowd pieces. Fry 3 to 4 minutes on one side until golden, and, using tongs, turn triangles over to brown second side.
• Remove from heat, and drain on paper towels. Repeat until all tofu is cooked.
• Discard all but about 1 tablespoon oil from skillet or wok.
• Stir-fry eggplant slices 4 to 5 minutes, or until softened and slightly golden. Stir in soy sauce, cook 30 seconds, or until eggplant is coated with soy sauce, and remove from heat.
• To serve, place a portion of noodles on each individual plate, and top with tofu triangles and eggplant slices.
• Garnish each with 2 tablespoons Thai sweet chili sauce, 2 tablespoons crushed peanuts, 1 tablespoon cilantro leaves and green chili slices.

TOFU TRIANGLES IN CREAMY NUT BUTTTER SAUCE WITH SCALLIONS

Steps:

• 1. Slice the tofu crosswise into scant 1/ 2-inch slabs, then cut each slab into 2 triangles. Blot with paper towels.
• 2. Heat a large cast-iron or nonstick skillet and add the oil. When hot, add the tofu and fry over medium-high heat until golden. Turn and cook on the second side.
• 3. Meanwhile, combine all the ingredients for the sauce in a small food processor and puree until smooth. Taste for salt and add a little extra, if needed.
• 4. When the tofu is done, pour in half the sauce and cook until bubbling and partially reduced.
• 5. Turn off the heat, scatter the scallions and sesame seeds over the top, and bring to the table.

THAI BAKED TOFU

Steps:

• Cut each block of tofu in three slices that are about 1/2 inch thick.
• Stack the slices, then cut through all the layers diagonally, making an 'x' (The resulting shapes will look like triangles),.
• Combine the curry paste and soy sauce.
• In a lightly oiled baking dish, arrange the tofu triangles; cover them with the curry paste and soy sauce mixture (I like to skip the oil and line my dish with parchment paper. It helps with the clean up, too) .
• Bake at 350F for 45 minutes, turning twice during the baking process.

SZECHWAN TOFU TRIANGLES IN TRIPLE PEPPER SAUCE

Steps:

• Cut the tofu into triangles about 1/2 inch thick and about 2 1/2 inches on the long side.
• Heat 4 tablespoons of the oil in a wok or skillet over medium heat. When the oil is hot enough to bounce a bread crumb, add the tofu pieces and fry them on each side for a few minutesÐ until lightly crisp. Remove the tofu and drain on paper towels. (You may have to fry the tofu in batches.).
• In a medium-sized saucepan, combine the sherry, soy sauce, water, vinegar, honey or sugar, garlic, and dry mustard. Place the saucepan over medium heat and heat until just before the boiling point, then remove from heat Place the cornstarch in a small bowl and pour in a little of the hot liquid, whisking until it dissolves. Return this mixture to the saucepan, whisking as you pour. Set aside, leaving the whisk in there (youÕll need it again).
• Heat the wok or skillet again. Add the remaining tablespoon or two of oil and the onion, and cook the onion over high heat for about 2 minutes. Add the bell peppers, salt, and black and red pepper to taste, and cook for only 1 to 2 minutes longer. Gently stir in the tofu triangles.
• Whisk the sauce (from step 3) to recombine, and quickly pour it into the wok. Stir and cook over medium-high heat for about 5 to 8 minutes, or until the sauce is thick and everything is coated. Toss in the scallions at the very end, and serve hot, over rice.