Spicy Ginger Sesame Tofu With Cabbage Crunch (Printable)
Crispy tofu in spicy ginger-sesame sauce over crunchy cabbage slaw with fresh cilantro
# List of ingredients:
→ Tofu
01 - 14 oz firm tofu, pressed and cut into ¾ inch cubes
02 - 2 tbsp cornstarch
03 - 2 tbsp vegetable oil for frying
04 - Pinch of salt
→ Spicy Ginger Sesame Sauce
05 - 3 tbsp soy sauce or tamari for gluten-free
06 - 2 tbsp maple syrup or agave syrup
07 - 1 tbsp rice vinegar
08 - 1 tbsp toasted sesame oil
09 - 1 tbsp Sriracha or chili garlic sauce
10 - 2 tsp freshly grated ginger
11 - 2 cloves garlic, minced
12 - 1 tsp cornstarch
→ Cabbage Crunch Salad
13 - 2 cups finely shredded red cabbage
14 - 2 cups finely shredded green cabbage
15 - 1 medium carrot, julienned
16 - 3 green onions, thinly sliced
17 - ½ cup fresh cilantro, chopped
18 - 2 tbsp toasted sesame seeds
→ Garnish
19 - 1 tbsp toasted sesame seeds
20 - 1 red chili, thinly sliced
# Steps:
01 - Pat tofu completely dry with paper towels. Toss cubes with 2 tablespoons cornstarch and pinch of salt until evenly coated on all sides.
02 - Heat vegetable oil in large nonstick skillet over medium-high heat. Add coated tofu cubes and cook, turning occasionally, until golden brown and crispy on all sides, approximately 8 minutes. Transfer to plate lined with paper towels to drain excess oil.
03 - Whisk together soy sauce, maple syrup, rice vinegar, sesame oil, Sriracha, grated ginger, minced garlic, and 1 teaspoon cornstarch in small bowl until smooth and fully combined.
04 - Pour sauce mixture into empty skillet. Cook over medium heat, stirring constantly, until sauce thickens and becomes glossy, about 2 minutes.
05 - Return crispy tofu to skillet. Toss gently until all pieces are evenly coated with thickened sauce. Remove from heat immediately.
06 - Combine red cabbage, green cabbage, carrot, green onions, cilantro, and 2 tablespoons sesame seeds in large bowl. Toss thoroughly to mix vegetables evenly.
07 - Divide cabbage salad among four serving plates. Top each portion with saucy tofu. Garnish with remaining sesame seeds and sliced red chili if desired. Serve immediately while tofu remains crispy.
# Expert Advice:
01 -
- The contrast between crispy, spicy tofu and cool, crisp cabbage creates this perfect textural dance in your mouth
- It comes together in under 40 minutes but tastes like something from a restaurant
- You can customize the heat level and still keep all those bold Asian flavors shining through
02 -
- Overcrowding the pan while frying tofu will make it steam instead of crisp
- The sauce thickens quickly once it hits the hot pan, so have your tofu ready to toss back in
- Letting the salad sit for too long before serving makes it lose its crunch
03 -
- Dont skip the step of patting your tofu completely dry before coating with cornstarch
- Use tamari instead of soy sauce to keep this gluten-free without sacrificing flavor