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Tofu Triangles w/ Spicy Onion Sauce & Rice - 7

Source of Recipe

4 servings


List of Ingredients

1 (14-ounce) package firm tofu, drained and cut into 6 (3/4-inch-thick) slices
1/4 cup chickpea flour or all-purpose flour
2 teaspoons canola oil
2 cups thinly sliced onion, separated into rings (about 1 onion)
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon black pepper
1 cup diced plum tomato (about 3)
2 tablespoons chopped fresh cilantro
1 tablespoon brown sugar
1/2 cup water
3 tablespoons red wine vinegar
4 cups hot cooked long-grain rice



Recipe

Place the tofu slices on several layers of paper towels, and cover with additional paper towels. Let stand for 5 minutes, pressing down occasionally. Cut each tofu slice diagonally into 2 triangles. Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a shallow dish, and dredge tofu triangles in flour. Heat the oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 3 minutes on each side. Set aside; keep warm.
Add onion to pan, and stir-fry 4 minutes. Add the curry, salt, cumin, turmeric, and pepper, and stir-fry for 1 minute. Add tomato, cilantro, and sugar, and stir-fry 2 minutes. Add water and vinegar; bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes. Spoon onion sauce over tofu. Serve with rice.

Yield: 4 servings (serving size: 3 tofu triangles, about 1/2 cup onion sauce, and 1 cup rice)

NUTRITION PER SERVING
CALORIES 382(19% from fat); FAT 8g (sat 1g,mono 2.6g,poly 3.7g); PROTEIN 14.6g; CHOLESTEROL 0.0mg; CALCIUM 158mg; SODIUM 313mg; FIBER 6.3g; IRON 8.3mg; CARBOHYDRATE 66.5g

Deborah Madison
Cooking Light, MAY 2000