I'll just say it right now: I love this recipe! The dressing is super-flavorful, tangy, garlicky and rich tasting and the vegetables are fresh and crunchy. It is the perfect balance of healthful, wholesome food with enough good fat to make you feel satisfied.
Asian Cole Slaw with Ginger-Peanut Dressing
serves 4
1 lb firm tofu
1/4 cup flour
1/4 cup peanut oil
6 cups shredded cabbage (mixture of green and red varieties)
2 carrots, shredded
1 yellow pepper, sliced very thin
1 red pepper, sliced very thin
1 cup cilantro leaves
1 bunch scallions, sliced thin
Dressing:
Juice of 2 limes (about 1/8 of a cup)
4 garlic cloves
2 T rice vinegar
3 T soy sauce
2 T fresh ginger, minced
1 T agave syrup (or honey)
1 T sriracha chili sauce
1 T toasted seasame oil
1/4 cup peanut butter
Slice tofu into four 1/2 inch thick rectangles and drain between two cutting boards lined with dish towels (or paper towels). Allow tofu to press for at least 30 minutes for best results.
Meanwhile, make the dressing. Add all the dressing ingredients in a small blender and puree until it reaches a creamy, thick consistency. Thin with a little water, if desired.
Place the flour in a small plate and lightly dredge each piece of tofu. In a large, flat-bottomed pan, heat peanut oil over medium-high and fry the tofu pieces until browned and crispy, about 5 minutes per side. Remove tofu from oil and drain on a paper towel. Season with just a little pinch of salt.
In a large bowl, combine vegetables and all but 1/8 cup of dressing (enough to spread over the tofu pieces) and toss well to combine. Spread the remaining dressing over the tofu pieces and cut into triangles. Serve cole slaw with tofu triangles arranged on top.
Asian Cole Slaw with Ginger-Peanut Dressing
serves 4
1 lb firm tofu
1/4 cup flour
1/4 cup peanut oil
6 cups shredded cabbage (mixture of green and red varieties)
2 carrots, shredded
1 yellow pepper, sliced very thin
1 red pepper, sliced very thin
1 cup cilantro leaves
1 bunch scallions, sliced thin
Dressing:
Juice of 2 limes (about 1/8 of a cup)
4 garlic cloves
2 T rice vinegar
3 T soy sauce
2 T fresh ginger, minced
1 T agave syrup (or honey)
1 T sriracha chili sauce
1 T toasted seasame oil
1/4 cup peanut butter
Slice tofu into four 1/2 inch thick rectangles and drain between two cutting boards lined with dish towels (or paper towels). Allow tofu to press for at least 30 minutes for best results.
Meanwhile, make the dressing. Add all the dressing ingredients in a small blender and puree until it reaches a creamy, thick consistency. Thin with a little water, if desired.
Place the flour in a small plate and lightly dredge each piece of tofu. In a large, flat-bottomed pan, heat peanut oil over medium-high and fry the tofu pieces until browned and crispy, about 5 minutes per side. Remove tofu from oil and drain on a paper towel. Season with just a little pinch of salt.
In a large bowl, combine vegetables and all but 1/8 cup of dressing (enough to spread over the tofu pieces) and toss well to combine. Spread the remaining dressing over the tofu pieces and cut into triangles. Serve cole slaw with tofu triangles arranged on top.