Crispy Tofu Triangles

  • Servings: 4 to 6
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 packages extra firm organic tofu
  • 3 Tablespoons canola oil
  • 2 Tablespoons soy sauce
  • 1 Tablespoon sesame oil
  • 1/2 Tablespoon honey, agave nectar or brown sugar
  • 1 Tablespoon rice vinegar
  • 1 clove garlic, pressed
  • 4 chives, snipped
  • chili oil, optional


Open and drain the packages of tofu. Cut the tofu into slices, approximately 1/3 inch thick. Cut the slices diagonally into triangles.

Line a rimmed baking sheet with a clean dish towel. Place the tofu triangles onto the towel in a single layer. Place another towel over the top of the tofu slices and then top with another baking sheet.

Put something heavy on the top baking sheet, so that it presses down evenly on the tofu slices inside (like a tofu sandwich in between baking sheet pieces of bread!)

Allow the tofu to rest for 30 minutes to 1 hour. This will press the extra liquid out of the tofu and allow it to get crispy in the pan.

Heat a heavy bottomed skillet over medium high heat and add 3 Tablespoons of canola oil.

When the oil starts to shimmer, carefully place the tofu triangles into the pan. Cook the tofu approximately 2.5 to 3 minutes on each side, or until golden brown and crisp.

Remove from the skillet and drain on a plate lined with a clean dish towel, a brown paper bag or paper towels. Pat the tops of the tofu slices to absorb the oil as well.

Asian Dipping Sauce:

Measure the soy sauce, rice vinegar, sesame oil and honey (or agave nectar / sugar) and pour into a small bowl. Stir to mix all of the ingredients together.

Use a garlic press to mash one clove of garlic and add to the sauce. Use clean scissors and snip some chives into the sauce, for color and a wonderful mild flavor.

Hint: since honey is sticky and difficult to get out of your measuring tools, measure the oil first. Then, using the same measuring device, measure the honey. The oil left in the measuring spoon will help the honey slip right into the sauce mixture with out any scooping or swiping!

Guest Chef: Michelle Stern

Michelle Stern is the author of The Whole Family Cookbook and owns What's Cooking, a certified green company that offers cooking classes for children in the San Francisco Bay Area and family kitchen coaching for parents. Not only do her classes teach kids and their families to enjoy delicious homemade foods, but they also motivate families to use food and cooking to help those less fortunate. Michelle was invited to the White House, where she attended the launch of Michelle Obama's Chefs Move to Schools initiative. She has appeared on ABC's View From the Bay 7 and her blog won the 2010 Parent & Child Green Blog award from Scholastic. When she isn't in the kitchen or at the computer, she's the head chauffeur for her two children, dog walker to her two mutts, and chicken feeder for her backyard flock.

Michelle Stern
Owner, What's Cooking with Kids
Author, The Whole Family Cookbook
Community Outreach, DooF: Making Good Food Fun for Kids
Chair, International Association of Culinary Professionals, Kids in the Kitchen Section

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