Description
Crispy tofu bowl with summer slaw is a delicious and refreshing meal that perfectly combines crunchy textures with zesty flavors. This vibrant dish features golden-brown, crispy tofu served over a colorful medley of seasonal slaw, making it an ideal choice for light lunches or gatherings. Quick to prepare and fully customizable, this recipe is perfect for those looking to enjoy a wholesome plant-based meal without the hassle.
Ingredients
Scale
- 14 oz firm tofu, pressed and cubed
- 2 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup carrots, grated
- 4 green onions, sliced
- 3 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 2 tbsp cornstarch
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Press the tofu for at least 15 minutes to remove moisture. Cut into cubes.
- In a mixing bowl, combine shredded green cabbage, red cabbage, grated carrots, and sliced green onions.
- In a separate small bowl, whisk together rice vinegar, sesame oil, honey or maple syrup, and soy sauce.
- Toss the tofu cubes in cornstarch mixed with salt and pepper.
- Heat vegetable oil in a skillet over medium-high heat. Cook tofu until golden on all sides (about 10 minutes).
- Pour dressing over the slaw mixture; toss well to coat.
- Serve the slaw topped with crispy tofu cubes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Plant-based
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 400
- Sugar: 8g
- Sodium: 790mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 19g
- Cholesterol: 0mg