One of the most versatile non-meat products on the market is tofu. There are a myriad of dishes that can be made with it, and tofu has that magical quality which allows it to absorb the flavors of the ingredients with which it is prepared. Therein lies the versatility. For this week’s Meatless Monday recipe, I wanted to go for a nutty flavor and came across a recipe similar to this that combined peanuts and tofu. This recipe is adapted from components of several recipes. I call it Nutty Tofu Triangles, and I decided not to go with the original recipe (which is called Peanut-Crusted Tofu Triangles) because I discovered, after making it once, the recipe didn’t yield as much flavor as I would have liked. Adding the marinade component makes the tofu a bit more flavorful. For the peanut sauce, you can take a shortcut and use store bought sauce or make it from scratch like I did with the included recipe. The tofu triangles are great served with rice or soba noodles.
Nutty Tofu Triangles
- 2 tbsp. tamari
- 1 tbsp. extra virgin olive oil
- 1 tbsp. water
- 1 (14-ounce) package firm tofu, drained
- 3/4 cup dry-roasted peanuts, unsalted
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 2 teaspoons peanut oil, divided
- Cooking spray
Preheat oven to 375°.
Slice tofu into 8 equal pieces, then cut each piece into two triangles, yielding 16 triangles. Mix tamari, extra virgin olive oil and 1 tbsp. water in a shallow baking dish. Place tofu triangles in the dish and marinade tofu for 30-60 minutes, flipping occasionally. After marinading, place dish in the oven and bake for 10 minutes. Remove from oven and set aside.
Place peanuts in a food processor and process until coarsely ground. Combine ground peanuts, garlic powder, ginger, red pepper and remaining 1/2 teaspoon salt in a shallow dish to make the peanut topping. Spread a thin layer of the peanut dipping sauce (use store bought or make your own – see recipe BELOW) on the top of each tofu triangle. Next, sprinkle the peanut topping on each triangle (coat all sides of the tofu triangle, if you want). Pour out excess marinade and bake tofu triangles in oven for 10-15 minutes, or until the crust is golden.
Peanut Dipping Sauce
- 1 1/2 cup unsalted dry roasted peanuts
- 1/3 cup water
- 1-2 cloves garlic, minced
- 1/2 tsp. dark soy sauce
- 2 tsp. sesame oil
- 2 tbsp. brown sugar
- 1 to 2 tbsp. fish sauce
- 1/2 tsp. tamarind paste OR 1/2 Tbsp. lime juice
- 1/2 tsp. Thai chili sauce (more or less to taste)
- 1/3 cup coconut milk
Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. For a runnier peanut sauce, add a little more water or coconut milk.
As you taste test, add more fish sauce if find it isn’t salty enough, or more chili sauce if it’s not spicy enough. If it’s too salty, add a squeeze of fresh lime juice. If you’d prefer it sweeter, add a little more sugar.