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Crispy Tofu on Asian Cabbage Slaw

June 3, 2010

I’ve been featuring more vegetarian recipes on this blog because I haven’t been eating that much meat lately. No, I’m not declaring myself a vegetarian or pescatarian by any means, I just haven’t felt like eating anything besides veggies, tofu, lentils, eggs and fish. Maybe that’s a good thing? Well, besides these beef short ribs from Red O

…but that’s besides the point. I’ve been trying to come up with creative ways to use tofu besides putting them in broths or stir-fries. I thought about frying them up, but thought about baking them for a healthier alternative. The tofu baked for 45 minutes until they were light and crispy and browned on the outside. The maple glaze gave the tofu a slight sweetness without it being too off-putting. I love the warmed cabbage slaw on the bottom. I’ve been having this weird obsession with cabbage lately. Cold, warm, raw, cooked, I love it all. Last night I made blue corn tacos with a lime marinated cabbage. So refreshing and delicious! All I did was toss a package of raw cabbage with the juice from 4 limes, 2 tablespoons olive oil, salt and pepper. Simple! I made my tacos with this slaw and topped it with salmon and feta. Anyways, this post is about crispy tofu, so here you go!

Crispy Tofu on Asian Cabbage Slaw

Serves 2

For the tofu:

  • 2 tablespoons maple syrup
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic powder

For the cabbage slaw:

  • 1 package of shredded napa cabbage
  • 2 medium carrots, shredded
  • 1 tablespoon fish sauce
  • 1 tablespoon black bean garlic sauce
  • 1.5 tablespoons rice wine vinegar
  • 1/2 tablespoon sugar
  • 1 teaspoon red pepper flakes

Directions

1. Preheat oven to 350 degrees

2. Unwrap tofu and press out water in between 2 paper towels. Repeat until most of the liquid is drained (this helps the tofu get crispy). Might help to take something heavy like a pan and rest it on top of the paper towel

3. Cut tofu into cubes, toss with olive oil on baking sheet

4. Combine maple syrup, soy sauce and garlic powder and pour on tofu

5. Bake tofu for 45 minutes or longer until browned and crispy, make sure they don’t burn

6. Meanwhile, heat a large saute pan and add in cabbage, carrots and the rest of the sauce ingredients. Cook for 3-4 minutes until cabbage is wilted.

7. Top cabbage with tofu and almond slices

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