Asian Broc­coli Gin­ger Slaw with Grilled Tofu

SERVES 6. HANDS-ON TIME: 25 MIN­UTES. TO­TAL TIME: 25 MIN­UTES.

Clean Eating - - RECIPE INDEX -

A quick soy-lime dress­ing adds se­ri­ous oomph to this crunchy slaw. The beauty of a slaw made with heartier in­gre­di­ents such as broc­coli, car­rots and radishes is that you can toss it in the dress­ing be­fore leav­ing the house and it won’t get soggy. If you don’t have a por­ta­ble grill, you can also cook the tofu in a skil­let or grill pan be­fore leav­ing the house.

1∕4 cup re­duced-sodium soy sauce 3 tbsp toasted se­same oil

2 tsp lime zest + 3 tbsp fresh lime juice 1 tbsp raw honey 1½ tbsp peeled and minced gin­ger 1 tsp sriracha 1¼ lb broc­coli flo­rets, thinly sliced length­wise 5 radishes, halved and thinly sliced 1 car­rot, peeled and juli­enned ¾ cup fresh cilantro, coarsely chopped

½ tsp sea salt + ad­di­tional to taste ground black pep­per, to taste 1 14-oz block organic ex­tra-firm tofu, cut cross­wise into 1∕2-inch slices 2 tbsp saf­flower oil 1∕3 cup chopped roasted salted peanuts

1. In a large bowl, whisk to­gether soy sauce, se­same oil, lime zest and juice, honey, gin­ger and sriracha. Re­serve 2 tbsp in a por­ta­ble lid­ded con­tainer. To bowl, add broc­coli, radishes, car­rot and cilantro and toss to coat; sea­son to taste with salt and pep­per. Trans­fer to a large zip-top bag or con­tainer; re­frig­er­ate.

2. Pre­heat a greased grill or grill pan to medi­umhigh. Brush tofu with saIflower oil and sprin­kle with re­main­ing ½ tsp salt. Grill un­til grill-marked, about 3 min­utes per side. Slice each into 2 squares, then halve each square di­ag­o­nally into 2 tri­an­gles.

3. Top salad with tofu and peanuts. Driz­zle tofu with re­served 2 tbsp dress­ing.

PER SERV­ING (1∕6 of recipe): Calo­ries: 255, To­tal Fat: 18.5 g, Sat. Fat: 2 g, Mo­noun­sat­u­rated Fat: 6 g, Polyun­sat­u­rated Fat: 9 g, Carbs: 14 g, Fiber: 4 g, Sug­ars: 6 g, Pro­tein: 12 g, Sodium: 627 mg, Choles­terol: 0 mg

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