Tofu Triangles in Creamy Nut Butter Sauce with Scallions

This recipe is great for those days you want to be vegetarian and still get your fair share of protein. Plus it’s quick, the sauce makes a double batch and low on the mess factor. With a newborn at home, it is tough to spend much time in the kitchen… and if I do, I’d rather it be to cook than clean! 

I found this recipe on www.epicurious.com, it is from the book This Can’t Be Tofu! by Deborah Madison. I served it with brown rice and sauteéd spinach, but it would go great with Garlicky Bok Choy too.

Serves 2

1. 1.Puree in a small food processor: 1/4 cup regular soy sauce, 1 tbsp tamari, 1/4 cup nut butter (sesame paste / peanut butter / cashew butter), 2 tbsp rice wine vinegar, 1/2 tsp chili oil, 2 scallions, finely chopped, 1/3 cup water and apinch of salt.
2. 2.Slice 1 carton firm tofu, drained into 1/2-inch slabs, then cut into 2 triangles. Blot with paper towels.
3. 3.Heat a large cast-iron or nonstick skillet and add 2 tbsp peanut or sesame oil for frying. When hot, fry tofu over medium-heat until golden. Turn and cook on the second side. 
4. 4.When the tofu is done pour half the sauce and cook until bubbling and partially reduced. 
5. 5.Turn off the heat and scatter 2 scallions, finely chopped and 1 tbsp white or black sesame seeds on top.