Crispy Tofu Triangles with Fried Rice
These Crispy Tofu Triangles are great place to start if you are curious about tofu. Vegetarians and Midwestern steak eaters (even an avowed tofu-hater from Texas) all agree this dish is delicious. You can use the same recipe for chicken tenderloins or breasts (or even steak!), if you are adamantly opposed to tofu.
- 1 1/2 cups white or quick-cooking brown rice
- 16 oz. extra-firm tofu packed in water drained
- 6 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed)
- 2 Tbsp. pure maple syrup or honey
- 1 Tbsp. sesame oil
- 2 tsp. rice vinegar or rice wine vinegar
- 1/4 tsp. ground ginger
- 5 scallions dark and light green parts, thinly sliced
- 2 Tbsp. peanut oil
- 1 egg
- 1 cup frozen peas
- 1/4 - 1/2 tsp. black pepper
Cook the rice according to the package directions (or use day-old rice).
Meanwhile, cut the tofu lengthwise from end to end (like cutting a deck of cards), making 3 even slices. Wrap those slices in a clean dish towel to absorb any excess water.
Prepare the Tofu
Combine 2 Tbsp. soy sauce, the maple syrup or honey, sesame oil, vinegar, and ginger in the bottom of a flat baking dish that’s large enough to hold the tofu in a single layer.
Cut the tofu slices in half, then diagonally again into triangles. Add them to the dish with the marinade and flip them several times to coat with the sauce. Heat a large nonstick skillet over medium heat. Transfer the tofu and marinade to the skillet.
Cook it, flipping occasionally, until the tofu is nicely browned on both sides, 10 – 12 minutes in total. Transfer it to a serving plate and sprinkle it with about 2 Tbsp. scallions.
Prepare the Fried Rice
When the rice is 5 minutes from done, heat the peanut oil in a large skillet over medium heat.
Beat the egg and fry it in the oil, chopping it as it cooks, until it is well done.
Add the remaining scallions and the peas and stir-fry them with the egg for 1 minute. Add 3 cups of cooked rice, 4 Tbsp. soy sauce, and the black pepper and toss it thoroughly. Serve it immediately with the tofu.
Do Ahead or Delegate: Cook the rice, drain and cut the tofu, make the marinade and marinate the tofu, slice the scallions, beat and refrigerate the eggs, defrost the peas.
Scramble Flavor Booster: Serve it with Asian sweet chili sauce or spicy chili garlic sauce.
Tip: For all you not-yet-converts to tofu—does tofu seem like a mysterious food to you? In short, tofu is soybean milk from mature white soybeans, which is boiled, curdled, and pressed, similar to cheese. I love it because it’s high in protein, low in fat, and takes on the flavor of whatever you marinate or cook it in.
Video: Watch Jessica make it on Facebook Live.
Nutritional Information Per Serving (% based upon daily values): Calories 340, Total Fat: 13g, 20%; Saturated Fat: 2g, 10%; Cholesterol: 35mg, 12%; Sodium: 620mg, 26%; Total Carbohydrate: 42g, 14%; Dietary Fiber: 3g, 12%; Sugar: 2g; Protein: 14g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!