Pan-Seared Asian Tofu with Cabbage |
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Prep Time: 15 Minutes Cook Time: 17 Minutes |
Ready In: 32 Minutes Servings: 4 |
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A sweet-salty sesame and ginger sauce pumps up the flavor of tofu and sautéed cabbage. Keep prep time to a minimum by using a preshredded coleslaw mix for the cabbage. Ingredients:
1 (14-ounce) package reduced-fat tofu, drained |
2 tablespoons light brown sugar |
1 tablespoon sesame seeds, toasted |
1/2 teaspoon ground ginger |
1/4 teaspoon salt |
1/8 teaspoon garlic powder |
3 tablespoons low-sodium soy sauce |
1/2 teaspoon hot sauce |
4 teaspoons canola oil, divided |
1/4 teaspoon crushed red pepper |
1/4 cup diagonally cut green onions |
1 (16-ounce) cabbage-and-carrot coleslaw |
1/4 cup chopped fresh cilantro |
Directions:
1. Cut tofu crosswise into 8 (1/2-inchthick) slices. Place tofu slices on several layers of heavy-duty paper towels. Cover tofu with additional paper towels. Place a cutting board on top of tofu. Let stand 10 minutes.
2. While tofu stands, combine brown sugar and next 6 ingredients in a small bowl.
3. Heat 3 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu; cook 3 to 4 minutes on each side or until browned. Remove from pan, and place tofu in a shallow dish; top with half of brown sugar sauce. Cover and keep warm.
4. Reduce heat to medium. Add remaining 1 teaspoon oil, red pepper, and green onions to pan; sauté 1 minute. Add coleslaw to pan, and sauté 6 minutes or just until soft.
5. Divide slaw mixture among plates. Top with tofu, and drizzle evenly with remaining sauce. Sprinkle with cilantro.
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