Spicy Baked Tofu On Asian Slaw Recipe

Name: Spicy Baked Tofu On Asian Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spicy Baked Tofu; 1 pound extra firm tofu; 1 tablespoon peanut butter; 1 tablespoon sriracha; 1 tablespoon honey; 1 tablespoon tamari; 1/2 teaspoon smoked paprika (I used sweet but hot would amp it up just that much more); Asian Slaw; 1/4 cup olive oil; 2 tablespoons finely minced ginger; 1 tablespoon finely minced garlic; 3 tablespoons mirin; 1/3 cup rice vinegar; 2 tablespoons tamari; 1 teaspoon honey; 1/2 teaspoon ground white pepper; 2 cups edamame (shelled); 1 cup thinly sliced red bell pepper; 2 cups (2 heads) thinly sliced baby bok choy; 2 cups julienned sugar snap peas; 3 cups super thinly sliced savoy cabbage; 12 shiso leaves (or sub mint, cilantro or basil if shiso is unavailable)

Servings: persons

Spicy Baked Tofu
1 pound extra firm tofu
1 tablespoon peanut butter
1 tablespoon sriracha
1 tablespoon honey
1 tablespoon tamari
1/2 teaspoon smoked paprika (I used sweet but hot would amp it up just that much more)
Asian Slaw
1/4 cup olive oil
2 tablespoons finely minced ginger
1 tablespoon finely minced garlic
3 tablespoons mirin
1/3 cup rice vinegar
2 tablespoons tamari
1 teaspoon honey
1/2 teaspoon ground white pepper
2 cups edamame (shelled)
1 cup thinly sliced red bell pepper
2 cups (2 heads) thinly sliced baby bok choy
2 cups julienned sugar snap peas
3 cups super thinly sliced savoy cabbage
12 shiso leaves (or sub mint, cilantro or basil if shiso is unavailable)

1
This is the day before part: Cut the block of tofu into two slabs and wrap them in either a big tea towel or a lot of paper towels. Place that on a plate and put a wide flat weight on top like an iron skillet or a cookie sheet with cans on top. The idea is to press out the water without smashing the tofu. Allow it to sit for about 30 min. Remove the cloth or towels, wrap it in plastic and stick it in the freezer.
2
Next day - defrost the tofu, then wrap in towel or tea cloth again and press it again. More water will come out. While you are pressing it, whisk together the remaining ingredients. Unwrap the tofu. Brush both sides of both slabs with the marinade and allow it to sit for another 30 minutes. You should have extra marinade.
3
Heat the oven to 350. Cover a cookie sheet with foil (SO much easier to clean that way) and either brush with oil or spray with no-stick (I am a sprayer). Put the tofu on there, give it another brush of marinade and bake for 30 min. Flip after 30 and brush one more time with that last bit of the marinade. It should be getting dark and sticky and crusty. Bake for 30 more minutes.
4
Remove the tofu from the oven and set it aside to cool. I make double or even triple batches of this to keep in the fridge and slice over whatever salad I happen to be eating ....
5
Lightly steam the edamame and set aside to cool. Put the olive oil, garlic and ginger in a small sauce pan and heat until just warm - you don't want to saute them, just poach the raw off them. Whisk that in a bowl with the mirin, vinegar, honey, tamari and white pepper. Taste for salt, you may want a dash more tamari. Put the dressing in something you can shake and put it in the fridge.
6
Chop the remainiing veggies as thinly as you possibly can. Chiffonade the shiso - just roll the leaves the long way into a tube, then slice super thin. Toss all of that together with the edamame.
7
Go get the dressing and shake the dickens out of it. Pour over the salad - don't do it all at once, you might not want it all. Toss the salad, let it rest a few minutes, then toss again and decide if you need additional dressing.
8
Slice the tofu into strips and serve atop the salad on one big communal plate or individuals - up to you!

593

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: Spicy Baked Tofu, 1 pound extra firm tofu, 1 tablespoon peanut butter, 1 tablespoon sriracha, and more.

Yes, Spicy Baked Tofu On Asian Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spicy Baked Tofu On Asian Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions