Pan-Seared Asian Tofu with Cabbage
More From Oxmoor House
Other: 10 Minutes
Amount per serving
- Calories: 219
- Fat: 10.3g
- Saturated fat: 0.4g
- Protein: 13.6g
- Carbohydrate: 19.8g
- Cholesterol: 0mg
- Iron: 5.9mg
- Sodium: 579mg
- Calories from fat: 42%
- Fiber: 5.2g
- Calcium: 112mg
- 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
- 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.
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