Asian Broccoli Ginger Slaw with Grilled Tofu
SERVES 6. HANDS-ON TIME: 25 MINUTES. TOTAL TIME: 25 MINUTES.
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