Reminiscent of stir-fry (without standing over a hot stove), this make-ahead slaw will satisfy your takeout cravings. To round out the meal, serve with chewy brown rice and miso soup.
3/4 lb (350 g) package extra-firm tofu, drained, dried, and cut into 1/2 in (1.25 cm) cubes
1 tsp (5 mL) tamari
2 tsp (10 mL) toasted sesame oil
2 Tbsp (30 mL) white or black sesame seeds
3 Tbsp (45 mL) apple cider vinegar or rice vinegar
1 Tbsp (15 mL) orange juice
1 Tbsp (15 mL) toasted sesame oil
2 tsp (10 mL) tamari
1/4 tsp (1 mL) chili flakes (more or less, to taste)
6 cups (1.5 L) shredded Napa cabbage
1 cup (250 mL) grated carrot
1 avocado, sliced
1 navel orange, peeled and segmented
Preheat oven to 350 F (180 C). Line large, rimmed baking sheet with parchment paper.
Place all tofu ingredients in shallow dish, mixing to combine. Allow tofu to marinate at room temperature for 30 minutes, tossing halfway through. Once marinated, place tofu on prepared baking sheet. Bake for 20 to 25 minutes, until dried and starting to puff. Meanwhile, prepare dressing and slaw.
In large bowl, combine all dressing ingredients. Add cabbage and carrots, tossing well to combine. Refrigerate for 30 minutes or up to 4 days.
To serve, place slaw on large serving platter and top with baked tofu, avocado slices, and orange segments. Alternatively, toss slaw with baked tofu, avocado, and orange (the tofu will lose its crispiness this way but soak up more of the dressing).
Each serving contains: 172 calories; 11 g protein; 14 g total fat (2 g sat. fat, 0 g trans fat); 11 g total carbohydrates (5 g sugars, 4 g fibre); 199 mg sodium
source: "Spring Slaws", alive #390, April 2015
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