Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Thai Baked Tofu Triangles

Soy - Tofu - -

INGREDIENTS

450 grams / 1 pound firm tofu
3 garlic cloves, peeled
2.5 centimeter / 1 inch piece of fresh galangal or ginger
1 lemongrass stalk
1/4 cup apple juice or apple cider
2 tablespoons maple syrup
1/4 cup shoyu
2 tablespoons fresh lemon juice
1/4 cup oil
4 thai chillies, stems removed and cut in half lengthwise; or 2 serrano chillies
1/2 cup roughly chopped fresh coriander

METHOD

Place the tofu on a pie plate and top with second plate. Weight the plate with a heavy can or two and press for at least 30 minutes. Finely chop the garlic, galangal/ginger and lemongrass.

To make the marinade, in a medium bowl whisk together the apple juice, maple syrup, shoyu, lemon juice and oil until thoroughly blended. Add the chopped lemongrass mixture.

Place the tofu cake on its side and cut into 3 thin slabs. Cut the slabs diagonally into triangles, the triangles in half to make smaller triangles. Place the tofu pieces in an 20 x 20 centimeter (8 x 8 inch) baking dish in a single layer, fitting the pieces together like a mosaic. Pour the marinade over the tofu add the chillies and sprinkle with the coriander. Marinate for at least 30 minutes, turning once.

Preheat the oven to 180C/350F.

Pour off about 1/2 cup of the marinade; it should reach about halfway up the sides of the tofu. Bake the tofu for 40 or 45 minutes or until the tofu is golden brown and most of the marinade has been absorbed.

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