Tofu Triangles With Spicy Onion Sa

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From Deborah Madison's Inspired Vegetarian column in the May 2000 Cooking

Light:

 

* Exported from MasterCook *

 

Tofu Triangles With Spicy Onion Sauce

 

Recipe By : Cooking Light Magazine, May 2000, page 174

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Soyfoods Vegetables

Inspired Vegetarian--Madison

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

14 ounces firm tofu -- drained

and cut into 6 slices -- (3/4-inch thick)

1/4 cup chickpea flour or all-purpose flour

2 teaspoons canola oil

2 cups thinly sliced onion -- (about 1 onion)

separated into rings

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

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

 

You can substitute canned diced tomatoes for the plum tomatoes. Chickpea

flour can be found in health stores.

 

1. Place tofu slices on several layers of paper towels, and cover with

additional paper towels. Let stand 5 minutes, pressing down

occasionally. Cut each tofu slice diagonally into 2 triangles. Lightly

spoon flour into a dry measuring cup, and level with 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, saute 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.

 

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

and 1 cup rice).

 

CALORIES 382 (19% from fat); FAT 8g (sat 1g, mono 2.6g, poly 3.7g);

PROTEIN g; CARB 66.5g; FIBER 6.3g; CHOL 0mg; IRON 8.3mg; SODIUM 313mg; CALC

158mg

 

 

 

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