Garlicky-Ginger Tofu Triangles

By Lori Stultz, VO Rocky Mountain Outreach Coordinator

Looking for a friendly, upbeat vegan cookbook to inspire you in the kitchen?

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The Friendly Vegan Cookbook is a new e-book packed with 14 delicious plant-powered recipes to get you cooking up a storm! Recipes include—

…and so much more.

The book—by our very own Vegan Outreach Social Media Manager, Michelle Cehn, and former VO Food and Lifestyle Coordinator, Toni Okamoto—features their favorite recipes along with their vibrant food photography.

The best part—40% of all proceeds benefit Vegan Outreach! Just make sure you use the link we’ve included in this post!

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We couldn’t contain our excitement about this e-book, so we’ve decided to give you a taste!

The following recipe, Garlicky-Ginger Tofu Triangles, is for tofu fans and non-tofu fans alike! We promise—even the most skeptical meat-eating friends of yours will love these flavorful tofu triangles!

Garlicky-Ginger Tofu Triangles

Serves about 4.

Ingredients

Directions

1. Cut tofu into ⅓” thick triangular slices, place in a large casserole dish, and set aside.
2. To create the marinade, thoroughly mix together the rest of the ingredients in a medium bowl and pour over the tofu. Allow tofu to sit for a minimum of two hours, or overnight for a richer taste. Flip tofu halfway through the time allotted for marinating.
3. Once tofu is marinated, place a large sauté pan over high heat. Add just enough oil to coat the bottom of the pan.
4. Add as many tofu slices as will fit in one layer. Cook until tofu is browned on the bottom, 2-3 minutes. Flip the pieces, and brown on the other side, about 2 minutes. Pour in the marinade mixture, and cook until tofu darkens slightly, about 45 seconds. Flip tofu and repeat.
5. Garnish with remaining thinly sliced green onion and enjoy!