Pan-Seared Asian Tofu with Cabbage

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.

Yield:

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

Recipe from

Recipe Time

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

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

Ingredients

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

Preparation

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.

Note:

Oxmoor House Healthy Eating Collection

January 2008