Tofu Triangles in Creamy Nut Buttter Sauce with Spring onions

Ingredients for Tofu Triangles in Creamy Nut Buttter Sauce with Spring onions

• 1 carton firm tofu, drained

• 2 tablespoons peanut or sesame oil, for frying

• 2 spring onions including the greens, thinly sliced on the diagonal

• 1 tablespoon toasted white or black sesame seeds

• 60ml regular soy sauce

• 1 tablespoon tamari

• 60g sesame paste, peanut butter, or cashew butter

• 2 tablespoons rice wine vinegar

• 2 tablespoons white or light brown sugar

• 1/2 teaspoons red pepper flakes or chilli oil

• 2 spring onions, finely chopped

• 80ml water or stock

• Pinch salt

How to make Tofu Triangles in Creamy Nut Buttter Sauce with Spring onions

1. Slice the tofu crosswise into scant 1/ 2-inch slabs, then cut each slab into 2 triangles. Blot with paper towels.

2. Heat a large cast-iron or nonstick skillet and add the oil. When hot, add the tofu and fry over medium-high heat until golden. Turn and cook on the second side.

3. Meanwhile, combine all the ingredients for the sauce in a small food processor and puree until smooth. Taste for salt and add a little extra, if needed.

4. When the tofu is done, pour in half the sauce and cook until bubbling and partially reduced.

5. Turn off the heat, scatter the spring onions and sesame seeds over the top, and bring to the table.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.