Tofu Triangles with Spicy Onion Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. 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.
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