Crispy tofu with cabbage and carrots
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