Description
Enjoy a vibrant and wholesome crispy tofu bowl with summer slaw, where golden-brown tofu meets a refreshing mix of crunchy cabbage and carrots. This dish is not only easy to prepare but also bursting with fresh flavors, perfect for warm weather dining or any occasion. Each bite offers a delightful contrast in textures, making it an irresistibly satisfying meal that will leave you wanting more.
Ingredients
Scale
- 14 oz firm tofu, pressed and cubed
- 2 tbsp vegetable oil
- 1 cup green cabbage, shredded
- 1 cup purple cabbage, shredded
- 1 cup carrots, grated
- ¼ cup fresh cilantro or mint, chopped
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
Instructions
- Press the tofu between paper towels to remove excess moisture and cut into cubes.
- Season tofu cubes with salt and pepper.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- Fry seasoned tofu in batches until golden brown on all sides, about 5-7 minutes.
- In a large bowl, combine shredded green and purple cabbage, grated carrots, and chopped herbs.
- In a small bowl, whisk together soy sauce and sesame oil; drizzle over the slaw mixture and toss well.
- Serve the crispy tofu atop the slaw and drizzle any remaining dressing for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 0mg