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Pan-Seared Asian Tofu with Cabbage

Prep time 15 mins
Cook time 17 mins
Other time 10 mins
Yield 4 servings (serving size: 3/4 cup slaw mixture, 2 slices tofu, and about 2 teaspoons sauce)
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.


  • 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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection