Crispy tofu with cab­bage and car­rots

Real Simple - - Food - AC­TIVE TIME 25 MIN­UTES TO­TAL TIME 45 MIN­UTES SERVES 4

HALVE tofu length­wise, then slice cross­wise into 8 slices. Gen­tly press tofu be­tween pa­per tow­els to ab­sorb liq­uid. MEAN­WHILE, whisk vine­gar, tamari, sugar, sesame oil, sriracha, 2 ta­ble­spoons olive oil, and tea­spoon salt in a large bowl. Add cab­bage and car­rots and toss to coat. STIR corn­starch, bak­ing soda, and re­main­ing tea­spoon salt in a shal­low dish. Dredge tofu in corn­starch mix­ture, turn­ing to coat and shak­ing off ex­cess. Heat re­main­ing 3 ta­ble­spoons olive oil in a non­stick skil­let over medium-high. Work­ing in 2 batches, cook tofu un­til golden brown, about 4 min­utes per side. Trans­fer to a rack set over a bak­ing sheet. Top cab­bage and car­rot salad with tofu and cilantro.

PER SERV­ING: 367 CALO­RIES, 26G FAT (2G SAT.), 0MG CHOL., 3G FIBER, 11G PRO., 24G CARB., 876MG SOD., 9G SUGAR✓ Veg­e­tar­ian✓ Gluten-Free

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