Description
Crispy tofu bowl with summer slaw is your go-to dish for a burst of flavor and freshness. This vibrant, nutrient-rich meal features golden, crunchy tofu served atop a colorful mix of shredded vegetables, all drizzled with a tangy sauce. It’s the perfect option for warm summer days or any time you crave a satisfying, healthy meal. Easy to customize, this dish is sure to delight even the pickiest eaters!
Ingredients
Scale
- 14 oz firm tofu, drained and pressed
- 2 cups shredded cabbage (green, red, or Napa)
- 1 cup shredded carrots
- 4 green onions, chopped
- 3 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp cornstarch
- Salt and pepper to taste
- 2 tbsp vegetable oil for frying
Instructions
- Press the tofu between paper towels for 15 minutes to remove excess moisture and cut into bite-sized cubes.
- Toss cubed tofu with salt, pepper, and cornstarch until well-coated.
- Heat vegetable oil in a skillet over medium-high heat. Add tofu cubes and fry until golden brown on all sides (about 6-8 minutes). Remove from heat.
- In a large bowl, combine shredded cabbage, carrots, and chopped green onions.
- In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil; pour over the slaw mixture and toss well.
- To assemble your bowl: place crispy tofu on top of the slaw mixture. Drizzle additional sauce if desired.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 450
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 0mg