This Peanut Satay Tofu Triangles recipe from 5-Ingredient Vegan by Nava Atlas is super easy to make. Serve it with vegetables and noodles or rice for dinner, on top of a salad for lunch, or with baby carrots for a snack. It’s vegan with a gluten-free option.
I have a massive cookbook library, with well over a hundred titles, but there was a time when my cookbooks took up just one shelf on my bookcase. One of the first books I bought was The Vegetarian 5-Ingredient Gourmet by Nava Atlas. I’m beyond thrilled that she now has a 5-Ingredient Vegan cookbook that I can add to my collection!
I love Nava’s recipes because they’re easy to make, they use simple ingredients, and they’re delicious! Her Vegan Holiday Kitchen cookbook gets a lot of use in November and December.
5-Ingredient Vegan contains 172 easy recipes that are made with—you guessed it!—just five ingredients. The ingredients are easy to find in just about any grocery store, and they include fresh produce, canned and frozen foods, whole grains, and prepared sauces, which save a lot of time.
The recipes in 5-Ingredient Vegan cover breakfast, lunch, dinner, dessert, and everything in between! And they’re all ready in half an hour or less, which means less time in the kitchen. Some of Nava’s delicious recipes include Coconut-Sweet Potato Bisque, Crazy-Easy Sloppy Joes, and Chocolate Granola Clusters.
- Appetizers & Snacks
- Tofu, Tempeh, and Seitan
- Pasta & Noodles
- Grains & Beans
- Vegetables Front & Center
- Wraps & Sandwiches
- Fruits & Sweets
I’m a sucker for peanut sauce, so the first recipe I made from the book was the Peanut Satay Tofu Triangles. This recipe comes together in a matter of minutes, and it’s absolutely delicious.
The five ingredients used in this recipe are tofu, oil, soy sauce or tamari, peanut sauce, and sriracha. I was tempted to use my own peanut sauce recipe for this dish, but I came across a bottled Peanut Coconut Sauce at Whole Foods, and I wanted to try it. And I wanted to save time, too!
The tofu is cut into triangles in this recipe. Nava says cutting it into triangles doesn’t affect the taste, but it does look nice. Since we eat with our eyes first, I think it does make the tofu more appealing! I used my Tofu Xpress to drain the tofu for about an hour before I cooked it, which made it easy to slice.
Once the tofu is cut into triangles, you cook it along with the oil and soy sauce. (If you follow a gluten-free diet, make sure you use tamari.) After the tofu browns, you add the peanut sauce and sriracha to the pan. Cook it for a few more minutes, and your tofu is ready to eat!
I served my Peanut Satay Tofu Triangles with brown rice and steamed broccoli, but it was would be just as delicious with noodles or on salad. It makes a great snack, too!
If you’re in need of quick and easy meals that will satisfy the whole family, you need 5-Ingredient Vegan in your cookbook collection!
Other Recipes from the Book Include:
Peanut Satay Tofu Triangles
Cutting tofu into triangles doesn’t make it taste any different, but the shape gives it more eye appeal. This preparation might inspire fussy eaters to give tofu a try. Look for peanut satay sauce in the Asian foods section of well-stocked supermarkets or natural foods stores. Serve with hot cooked rice, noodles, or rice vermicelli. A steamed green vegetable like broccoli or asparagus is a nice addition to the meal, as is a platter of cherry tomatoes and baby carrots.
Serves: 3 to 4
- 1 (14- to 16-ounce) tub extra-firm tofu
- 1 tablespoons safflower or other high-heat oil
- 1 tablespoon soy sauce or tamari
- 1/2 cup bottled peanut satay sauce plus more for serving
- 1/2 teaspoon sriracha or other hot sauce
- Shredded crisp lettuce or napa cabbage as needed for serving
Cut the tofu into six slabs crosswise. Blot well between clean tea-towels or several layers of paper towel (or use a tofu press ahead of time). Cut each slab in half to make two squares. Finally, cut each square on the diagonal to make triangles.
Heat the oil and soy sauce in a wide skillet. Arrange the tofu triangles in a single layer and sauté on both sides over medium-high heat until golden. Cook in batches if need be.
Drizzle the satay sauce and sriracha into the skillet and stir gently with the tofu triangles, turning them over a few times until nicely glazed.
To serve, line a platter with shredded lettuce. Arrange the tofu triangles over it, then sprinkle with dried hot red pepper flakes.
Serve at once, passing around the bottle of peanut satay sauce and extra sriracha for those who would like more.
Reprinted with permission from 5-Ingredient Vegan © 2019 by Nava Atlas, Sterling Publishing Co., Inc.