Transforming tofu into crisp, teriyaki-flavored triangles is a simple thing to do, yet the fun shape gives it immediate appeal. These go quickly, so for more servings, simply double the recipe for both the tofu and marinade, and cook in batches.

　　

Ingredients

4 servings

　　

Teriyaki marinade:

2 tablespoons reduced-sodium soy sauce

　　1 tablespoon light olive oil

　　1 teaspoon dark sesame oil

　　1 tablespoon honey or maple syrup

　　2 teaspoons rice vinegar or white wine vinegar

　　1/2 teaspoon grated fresh ginger or a good pinch of ground ginger

　　2 teaspoons hoisin sauce, optional

　　One 16-ounce tub extra-firm tofu

　　1 or 2 scallions, thinly sliced, optional

　　

Step 1

1. Combine all the ingredients for the marinade in a small bowl and stir together.

　　

Step 2

2. Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea towels or several layers of paper towels, then cut each slice through the thickness again to make 1/4-inch-thick slices. Blot briefly again.

　　

Step 3

3. Cut each slice into 2 squares, then each square on the diagonal into 2 triangles. Place in a shallow pan and drizzle with the marinade. Gently turn the tofu pieces over so that both sides are coated with marinade. Let stand for 10 minutes or so.

　　

Step 4

4. Heat a wide nonstick skillet. Transfer the tofu and marinade into the skillet. Cook over medium-high heat, stirring gently and frequently, until the tofu is nicely browned on most sides.

　　

Step 5

Scatter scallions over the tofu if desired, and serve at once.

　　

Nutrition Per Serving

Per serving: 72.3 calories

　　42.0 calories from fat

　　4.7 g total fat

　　0.7 g saturated fat

　　0.1 g mcholesterol

　　493.1 mg sodium

　　7.1 g total carbs

　　0.3 g dietary fiber

　　3.9 g sugars

　　0.8 g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　The Vegetarian Family Cookbook by Nava Atlas. Copyright © 2004 by Nava Atlas. Published by Broadway Books. All Rights Reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).