40 minutes
A simple yet flavorful dish featuring tofu triangles broiled with a savory lemon-garlic sauce.
Extra-Firm Tofu, cut into triangles
0 lb
cups
Garlic, minced
cloves
Lemon Juice, juice of 1 lemon
tablespoons
tablespoons
Olive Oil, for spraying
teaspoons
1. Preheat Oven
Preheat your oven to broil. This high heat will help give your tofu a nice crust and concentrate the flavors.
2. Prepare Tofu
Take your extra-firm tofu and cut it widthwise into four even slices. Then, cut each slice in half, and finally, cut each piece diagonally to create triangles.
3. Make Braising Liquid
In a small bowl, mix together 1/4 cup of water, the minced garlic, lemon juice, and soy sauce. This will be your braising liquid.
4. Prepare Pan
Prepare an oven-safe pan by either spraying it lightly with olive oil or spreading a scant teaspoon of olive oil across the surface.
5. Coat Tofu
Dip each tofu triangle briefly into the braising liquid, ensuring both sides are coated, and then arrange them in your prepared pan.
6. Broil Tofu
Place the pan under the broiler and cook for about 10 minutes, or until the tofu is lightly browned.
7. Add Braising Liquid
Spoon the remaining braising liquid over the tofu triangles. There’s no need to turn them over.
8. Final Broil
Return the pan to the broiler and cook for an additional 3 minutes, or until the tofu is golden brown.
9. Serve
Remove the pan from the oven and serve your savory lemon-garlic broiled tofu triangles hot.
Use the core recipe's method of marinating and broiling but add oregano, thyme, and a touch of balsamic vinegar to the marinade. Serve with a side of Greek salad or over a bed of orzo pasta.
Modify the marinade by adding soy sauce, ginger, and a hint of sesame oil. After broiling, sprinkle with sesame seeds and serve with stir-fried vegetables and rice.
Incorporate chili powder, cumin, and lime juice into the marinade. Broil as per the core recipe and serve with corn tortillas, fresh salsa, and avocado for tofu tacos.
Add garam masala, turmeric, and a bit of yogurt to the marinade. Broil and serve with basmati rice and a dollop of mango chutney.
Use a barbecue sauce mixed with a bit of apple cider vinegar and smoked paprika as the marinade. Serve as a main with coleslaw and cornbread on the side.
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