Description
Indulge in the vibrant flavors of this Crispy Tofu Bowl with Summer Slaw, where perfectly fried tofu meets a refreshing mix of crunchy vegetables. This dish is not only a feast for the eyes but also a delightful treat for your taste buds, making it ideal for summer gatherings or a light weeknight dinner. With its customizable slaw and easy preparation, it's a guaranteed crowd-pleaser!
Ingredients
Scale
- 14 oz firm tofu
- 1/4 cup cornstarch
- 2 tbsp vegetable oil
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 3 tbsp rice vinegar
- 1 tbsp sesame oil
Instructions
- Press the tofu to remove excess moisture, then cut it into bite-sized cubes and coat with cornstarch.
- Heat vegetable oil in a skillet over medium-high heat. Fry the tofu until golden brown and crispy, about 3-4 minutes per side.
- In a large bowl, combine shredded cabbage and carrots. In another bowl, whisk together rice vinegar and sesame oil, then pour over the slaw.
- Once the tofu is crispy, drain on paper towels and gently mix with the slaw.
- Serve in bowls, garnished with sesame seeds or green onions if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 5g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 0mg
Keywords: - For added flavor, marinate the tofu in soy sauce before coating it with cornstarch. - Feel free to swap seasonal vegetables in your slaw—bell peppers or cucumbers work wonderfully! - Store leftovers in an airtight container for up to three days; reheat the tofu to maintain its crispiness.