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
