These spicy tofu triangles get play a couple times a week at our house. Ben's really good at whipping them up, and they're great in a primavera, nice with rice, and satisfying in a veggie sautee. Press the tofu first for maximum deliciousness, because this simple dish is super-savory, and squishy tofu just doesn't absorb as much flavor.
Tofu Triangles
1 block extra-firm tofu (not silken)
3 T. olive oil
2 T. tamari or soy sauce
2 T. sesame oil
2 T. Sriracha sauce
1/2 t. salt
1/4 t. pepper
1/4 t. basil (optional)
1/4 t. oregano (optional)
Press the tofu, then slice it into 1/4-1/2"-thich triangles (or whatever geometric form you prefer). Pour the olive oil into a large pan and arrange the tofu in a single layer in the pan. Sautee the tofu over medium-high heat for several minutes, flipping to lightly brown each side. Add the tamari/soy sauce, sesame oil, Sriracha sauce, and spices and continue to cook over medium heat for 6-10 minutes or until the tofu is pleasantly browned and nice to gaze upon. Add to primaveras, veggie bakes, or rice dishes.
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