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.

Recipe by Oxmoor House January 2008


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.


Oxmoor House Healthy Eating Collection

Nutrition Facts

219 calories; fat 10.3g; saturated fat 0.4g; protein 13.6g; carbohydrates 19.8g; iron 5.9mg; sodium 579mg; calories from fat 42%; fiber 5.2g; calcium 112mg.