Ingredients for Asian Cole Slaw With Tofu
- 4 cups shredded green cabbage
- 2 cups shredded carrots
- 1/2 cup chopped green onions
- 1/2 cup chopped salted peanuts
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 1 (14-ounce) block extra-firm tofu
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 2 tablespoons soy sauce
- 1/4 cup seasoned rice wine vinegar
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1 hot chili pepper, minced
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon grated ginger
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How to Make Asian Cole Slaw With Tofu
- **Prep the Tofu:** Press the tofu to remove excess water. Cube the tofu and pan-fry or bake until golden brown and crispy. Set aside.
- **Make the Dressing:** In a small bowl, whisk together [add specific dressing ingredients and measurements here, e.g., 1/4 cup rice vinegar, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, 1 teaspoon grated ginger].
- **Combine the Slaw:** In a large bowl, combine the shredded cabbage, carrots, green onions, chopped peanuts, mint, and basil.
- **Add Tofu and Dressing:** Add the crispy tofu to the slaw. Pour the dressing over the slaw and toss gently to coat everything evenly.
- **Serve:** Serve immediately for the best crunch, or refrigerate for up to 1 hour to allow the flavors to meld. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
40g
Fat
7g
Carbs
7g
