Pan-Seared Asian Tofu With Cabbage Recipe

Name: Pan-Seared Asian Tofu With Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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; saute 1 minute. Add coleslaw to pan, and saute 6 minutes or just until soft.
5
Divide slaw mixture among plates. Top with tofu, and drizzle evenly with remaining sauce. Sprinkle with cilantro.

121

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (14-ounce) package reduced-fat tofu, drained, 2 tablespoons light brown sugar, 1 tablespoon sesame seeds, toasted, 1/2 teaspoon ground ginger, and more.

Yes, Pan-Seared Asian Tofu With Cabbage falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Asian Tofu With Cabbage

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