Teriyaki Tofu Triangle Stir Fry

I'm now checking out some of the recipes from the highly recommended The Vegetarian Family Cookbook by Nava Atlas. This one for Teriyaki Tofu Triangles worked out wonderfully! I was immediately drawn to it by its short marinade time (10 minutes or so), the lack of any lengthy and elaborate tofu-pressing, and the simple list of ingredients I always have on hand.

The tofu triangles were much browner than they look in the picture above, so here's a better look:


They had plenty of smoky flavor and were delicious with the stir fry of broccoli, green garlic, spring onion, mushrooms, a little asparagus, and brown rice. I have to say, I find the triangle shape infinitely more appealing than cubes or rectangles. This was a superfast, super satisfying meal...and healthy too. My five year old thought they were delicious so I will definitely be trying out more recipes from this book!

Teriyaki Tofu Triangle Stir Fry (adapted from The Vegetarian Family Cookbook):
I tbsp soy sauce
1 tbsp olive oil
1 tsp toasted sesame oil
1/2 tbsp maple syrup
1 tsp rice vinegar
1/4 tsp grated ginger
8 oz firm tofu (I like Wildwood)
1/2 tbsp oil
1 spring onion, finely chopped
1 green garlic, sliced
6 oz mushrooms, sliced
2 cups broccoli florettes
1/2 tbsp soy sauce
5 asparagus spears
cooked brown rice
black sesame seeds to garnish

Prepare the marinade by whisking together the first 5 ingredients. Cut the tofu into triangles and marinade for 10+ minutes. In a non-stick skillet, fry the tofu in its marinade until brown on both sides. Set aside.

Heat oil in skillet and cook the onion for 3 minutes. Add the garlic, asparagus, mushrooms, broccoli, and soy sauce. Cover and cook for 5 minutes. Add the tofu triangles and cook 1 minute. Add the rice and cook one more minute.

Serve topped with black sesame seeds.

If your interested in more recipes from this book, Jennifer from The Vegan Lunchbox has made several for her son's lunchbox.

Nava Atlas also has a vegetarian blog and website