Pan-Seared Asian Tofu with Cabbage

Oxmoor House
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.
4 servings (serving size: 3/4 cup slaw mixture, 2 slices tofu, and about 2 teaspoons sauce)


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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


Prep: 15 Minutes
Cook: 17 Minutes
Other: 10 Minutes

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.

While tofu stands, combine brown sugar and next 6 ingredients in a small bowl.

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.

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.

Divide slaw mixture among plates. Top with tofu, and drizzle evenly with remaining sauce. Sprinkle with cilantro.

Created date

March 2010

Nutritional Information

Calories 219
Fat 10.3 g
Satfat 0.4 g
Protein 13.6 g
Carbohydrate 19.8 g
Cholesterol 0 mg
Iron 5.9 mg
Sodium 579 mg
Caloriesfromfat 42 %
Fiber 5.2 g
Calcium 112 mg