Here triangles of tofu are panfried, simmered briefly in half the nut butter sauce, and garnished with slivered scallion and sesame seeds. The rest of the sauce can be spooned over brown rice, noodles, or whatever you choose as an accompaniment. If possible, present the tofu in the pan that it's cooked in.

　　

Ingredients

Serves 2 to 4

　　

Tofu Triangles:

1 carton firm tofu, drained

　　2 tablespoons peanut or sesame oil, for frying

　　2 scallions including the greens, thinly sliced on the diagonal

　　1 tablespoon toasted white or black sesame seeds

　　

The Creamy Nut Butter Sauce:

1/4 cup regular soy sauce

　　1 tablespoon tamari

　　1/4 cup sesame paste, peanut butter, or cashew butter

　　2 tablespoons rice wine vinegar

　　2 tablespoons white or light brown sugar

　　1/2 teaspoon red pepper flakes or chili oil

　　2 scallions, finely chopped

　　1/3 cup water or stock

　　Pinch salt

　　

Step 1

1. Slice the tofu crosswise into scant 1/ 2-inch slabs, then cut each slab into 2 triangles. Blot with paper towels.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

4. When the tofu is done, pour in half the sauce and cook until bubbling and partially reduced.

　　

Step 5

5. Turn off the heat, scatter the scallions and sesame seeds over the top, and bring to the table.

　　

Nutrition Per Serving

Per serving: 417.5 calories

　　287.7 calories from fat

　　32.0g total fat

　　5.8g saturated fat

　　0.6 mg cholesterol

　　2738.5 mg sodium

　　26.9g total carbs

　　1.8g dietary fiber

　　15.8g sugars

　　9.8g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　Reprinted with permission from This Can't Be Tofu! by Deborah Madison. © 2000 Broadway Books