Teriyaki Tofu Triangles

One 16-ounce tub extra-firm tofu
1 or 2 scallions, thinly sliced for garnish

2 tbsp reduced-sodium soy sauce
1 tbsp light olive oil
1 tsp dark sesame oil
1 tbsp honey or maple syrup (or 3/4 tbsp agave nectar)
2 tsp rice vinegar
1/2 tsp grated fresh ginger
2 tsp hoisin sauce, optional

Slice the tofu into 1/2-inch thick slices and blot well with paper towels. My tofu was pretty wet so I laid all the slices between two layers of dish towels and put a plate on top to press out the excess water while I prepared the marinade.

Combine all the marinade ingredients in a small bowl.

Cut each slice of tofu into two squares (mine were more like rectangles) and then in half again to form triangles. Lay the slices in one layer in a shallow pan and drizzle with the marinade. Turn the pieces over so they're coated on both sides and let sit for ten minutes.

Heat a large nonstick skillet over medium-high heat. When hot pour the tofu and marinade into the skillet. Let brown on the first side and then turn each piece over to brown the other side. Stir the pieces around a bit, scatter the scallions over the top and serve.

-The Vegetarian Family Cookbook, Nava Atlas