By: Chef Laura Bonicelli Grilled Tofu Triangles with Fried Rice is a tasty and showy way to prepare and present tofu. The secret is in the preparation of the tofu and the flavorful ingredients in the marinade. Buy your ingredients at your favorite Farmers Market!
About Grilled Tofu Triangles with Fried Rice
It’s essential to start with extra-firm tofu packed in water. That’s what makes the Grilled Tofu Triangles with Fried Rice a success. After you cut the tofu into triangles, you press it to get as much extra water out of it. That process makes the tofu sturdier and lets it absorb the marinade, making it much more flavorful. The orange juice in the marinade is my favorite part of this recipe. Tofu never tastes this good!
Grilling the tofu is beautiful, but it also adds an outer “crust” to the tofu without making it tough. The trick to the grill marks is patience. Don’t be tempted to flip the triangles to early. You’ll lose the grill marks and risk breaking the tofu; even with the pressing, it’s still fragile.
The fried rice in Grilled Tofu Triangles with Fried Rice is a classic. Sometimes, I’ll add scrambled eggs to the mixture. If I do, I double the tamari I add to the rice and make the fried rice in a wok. I hope you love this healthful and delicious recipe!
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Step by Step Instructions
Grilled Tofu Triangles with Fried Rice
Ingredients
- 1 12-ounce package extra-firm water-packed tofu
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- 1/4 cup freshly squeezed orange juice
- 2 tablespoons tamari
- 1 tablespoon rice wine vinegar
- 2 tablespoons honey
- 1 teaspoon sambal
- 1/2 teaspoon grated ginger
- 1/2 teaspoon Kosher salt
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- 1 tablespoon dark sesame oil
- 1 cup peas
- 1 cup grated carrot
- 1/2 cup thinly sliced green onion
- 2 tablespoons tamari
- 1/2 teaspoon sambal
- 1/4 teaspoon Kosher salt
- 2 cups cooked basmati rice
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- 1/4 cup dry-roasted peanuts
Instructions
- Cut the tofu in half crosswise. Then cut the halves into thirds lengthwise making 3 3/4-inch slices. Cut each in half diagaonally making triangles. Arrange all of the triangles on a baking sheet lined with paper towels. Top with additional paper towels and place a cutting board on top. Put a heavy pan on top of the cutting board and let the tofu press and drain for 15 minutes.
- While the tofu is pressing, combine the orange juice, tamari, vinegar, honey, sambal, and ginger in a shallow dish.
- Once pressed, sprinkle the tofu with the salt and place the tofu in the dish. Turn over and marinate at room temperature for a total of 30 minutes, turning it one more time at 15 minutes.
- Heat a grill pan coated with cooking spray over medium heat. Working in batches, place the tofu pieces on the pan. Turn the tofu after 3 minutes when the tofu has browned. Cook the second side for 2 minutes; remove from the pan, and set aside.
- Heat the sesame oil in high-sided skillet. Add the peas, carrots, onions, and cook for 2 minutes. Stir in the tamari, samabl, and salt. Add the rice and cook until heated through, 2 minutes.
- Serve each person with 1 cup of rice mixture and top with 3 pieces of tofu and peanuts.
Notes
Chef Laura Bonicelli
Nutrition
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I never liked tofu, but this is so pretty. I had to try it. Great recipe – I’m a fan!