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Baked Tofu Over Asian Slaw (08.19.15)

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Posted at 11:43 AM, Aug 19, 2015
and last updated 2015-08-19 15:57:23-04

Baked Tofu

  • 13 oz. firm tofu, drained
  • 1/4 cup hoisin sauce
  • 1/4 cup apple cider vinegar
  • 1 tbsp. brown sugar
  • 1 tbsp. low sodium soy sauce
  • 2 tsps. Dijon mustard
  • 1 clove garlic, minced

Asian Slaw

  • 2 1/2 cups shredded cabbage
  • 3/4 cup carrots, shredded
  • 1/3 cup green or red bell pepper, chopped
  • 1/4 cup cilantro, chopped
  • 1 1/4 tsp. sesame oil
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. low sodium soy sauce
  • 1/4 tsp. fresh ginger root, minced
  • 1/4 tsp. low sodium hot sauce

Preheat oven to 450 degrees.

Cut tofu into triangles. Drain the tofu well and place on a sprayed sheet pan. In a small bowl, whisk together the hoisin sauce, vinegar, brown sugar, soy sauce, mustard and garlic. Top the tofu with 3/4 of the sauce; bake for 10-15 minutes.

In a bowl, combine the cabbage, carrots, pepper and cilantro. In a separate bowl; whisk together the oil, vinegar, soy sauce, ginger and hot sauce. Pour the dressing over the slaw, mix and toss well. Refrigerate for 15-20 minutes. Serve tofu triangles over slaw. Drizzle remaining tofu sauce over each serving.

Sponsor: Intermountain Medical Center Heart Institute