Teriyaki Tofu Triangles

• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon light olive oil
• 1 teaspoon dark sesame oil
• 1 tablespoon honey or maple syrup
• 2 teaspoons rice vinegar or white wine vinegar
• 1/2 teaspoon grated fresh ginger or a good pinch of ground ginger
• 2 teaspoons hoisin sauce, optional
• One 16-ounce tub extra-firm tofu
• 1 or 2 scallions, thinly sliced, optional

1. 1. Combine all the ingredients for the marinade in a small bowl and stir together.
2. 2. Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea towels or several layers of paper towels, then cut each slice through the thickness again to make 1/4-inch-thick slices. Blot briefly again.
3. 3. Cut each slice into 2 squares, then each square on the diagonal into 2 triangles. Place in a shallow pan and drizzle with the marinade. Gently turn the tofu pieces over so that both sides are coated with marinade. Let stand for 10 minutes or so.
4. 4. Heat a wide nonstick skillet. Transfer the tofu and marinade into the skillet. Cook over medium-high heat, stirring gently and frequently, until the tofu is nicely browned on most sides.
5. Scatter scallions over the tofu if desired, and serve at once.

soy sauce, light olive oil, dark sesame oil, honey, rice vinegar, ginger, hoisin sauce, scallions

Taken from www.epicurious.com/recipes/food/views/teriyaki-tofu-triangles-355926 (may not work)