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Coleslaw with Crispy Tofu

Coleslaw with Crispy Tofu

If you can’t find chili garlic paste, you can make your own: purée 2 cloves garlic, 1/2 teaspoon kosher salt, 1 tablespoon sugar, 1 tablespoon vinegar, and 2 jalapeño peppers. Keep any remaining paste in the fridge for up to one week.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 3 cup shredded green cabbage
  • 3 cup shredded red cabbage
  • 5 tablespoon olive oil, divided
  • 3 tablespoon seasoned rice wine vinegar
  • 2 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon chili garlic paste
  • 1 package extra firm tofu, drained well (14-ounce package)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoon toasted sesame seeds


  1. In a large bowl, combine cabbage with 3 tablespoons olive oil, vinegar, sesame oil, soy sauce, and chili garlic paste and stir to coat. Set aside.
  2. Cut tofu into 4 even pieces. Cut each piece into 6 (1-inch) long rectangles. Heat remaining 2 tablespoons olive oil in a medium sauté pan over medium high heat. Season tofu with salt and pepper. Sauté tofu for 6 to 8 minutes on each side or until golden brown. Remove tofu and drain on paper towels.
  3. Divide slaw between 4 plates and place 6 pieces of tofu on top of each. Sprinkle with sesame seeds before serving.