Name: Coleslaw with Crispy Tofu
Prep time: 5 min
Cook time: 16 min
Total time: 21 min
Ingredients: 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

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.

Coleslaw with Crispy Tofu

Prep Time 5

Cook Time 16

Total Time 21

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Servings

Ingredients

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

Instructions

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.
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.
Divide slaw between 4 plates and place 6 pieces of tofu on top of each. Sprinkle with sesame seeds before serving.