Crispy Sriracha Tofu Rainbow Slaw (Printable)
Crispy tofu in spicy Sriracha glaze over fresh colorful vegetable slaw
# List of ingredients:
→ For the Crispy Sriracha Tofu
01 - 14 oz extra-firm tofu
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 1/2 tsp black pepper
05 - 2 tbsp neutral oil (canola or sunflower)
→ For the Sriracha Glaze
06 - 3 tbsp Sriracha sauce
07 - 2 tbsp soy sauce
08 - 1 tbsp maple syrup or agave
09 - 1 tbsp rice vinegar
10 - 1 tsp toasted sesame oil
11 - 1 clove garlic, minced
→ For the Rainbow Slaw
12 - 1 cup red cabbage, finely shredded
13 - 1 cup green cabbage, finely shredded
14 - 1 carrot, julienned
15 - 1/2 red bell pepper, julienned
16 - 1/2 yellow bell pepper, julienned
17 - 1/4 cup fresh cilantro, chopped
18 - 2 tbsp green onion, sliced
→ For the Slaw Dressing
19 - 2 tbsp rice vinegar
20 - 1 tbsp lime juice
21 - 1 tbsp maple syrup or agave
22 - 1 tbsp soy sauce
23 - 1 tsp toasted sesame oil
24 - Pinch of salt
# Steps:
01 - Press the tofu for at least 10 minutes to remove excess moisture, then cut into 3/4-inch cubes.
02 - In a bowl, toss tofu cubes with cornstarch, salt, and pepper until evenly coated.
03 - Heat neutral oil in a large nonstick skillet over medium-high heat. Add tofu cubes in a single layer and cook for 3-4 minutes on each side, turning occasionally, until golden and crispy. Remove from skillet and set aside.
04 - In a small saucepan or skillet, combine all glaze ingredients. Heat over low for 2-3 minutes, stirring until slightly thickened.
05 - Toss the crispy tofu in the warm Sriracha glaze until well coated.
06 - In a large bowl, combine all slaw ingredients. In a separate small bowl, whisk together slaw dressing ingredients. Pour dressing over slaw and toss to coat.
07 - Divide slaw among serving plates. Top with crispy Sriracha tofu. Garnish with extra green onions or sesame seeds if desired.
# Expert Advice:
01 -
- The contrast between hot crispy tofu and cool crunchy slaw is absolutely addictive
- You get that restaurant quality glaze without any mysterious ingredients or deep frying
02 -
- Crowding the pan makes tofu steam instead of crisp, work in batches if your pan is smaller
- The glaze thickens quickly as it cools, so toss the tofu immediately while it is still warm and fluid
03 -
- Use a wide spatula to flip the tofu, tongs can break apart the delicate coating
- Let the glazed tofu sit for a minute before serving so the sauce sets slightly