Sweet and Spicy Tofu with Slaw 
Monday, January 13, 2014

Serving size: Serves 4

Ingredients:
Slaw Ingredients:

1 small red cabbage, shredded
2 large carrots, shredded
cup apple cider vinegar
⅓ cup vegetable oil
1 tablespoon Dijon mustard
1 teaspoon chipotle sauce
teaspoon kosher salt
teaspoon black pepper

Tofu Ingredients:

1 pound tofu, firm or extra firm
2 teaspoons chili powder
teaspoon cumin
1 tablespoon brown sugar
teaspoon kosher salt
teaspoon ground black pepper


Directions:
1. Toss cabbage and carrots together in large bowl; set aside.
2. In separate bowl, combine remaining slaw ingredients, whisking to incorporate.
3. Drizzle sauce over cabbage and carrots, tossing to coat well. Set slaw aside.
4. Remove tofu from package and cut into 1-inch cubes.
5. In large shallow dish, combine all remaining tofu ingredients to make dry rub.
6. Press each tofu cube into dry rub to coat all sides well.
7. Coat Cast Iron Griddle in oil and heat on Max/Sear.
8. Once oil starts to smoke, turn PIC down to 300F.
9. Begin placing tofu cubes on griddle; cook each side for 30-40 seconds, or until slightly golden.
10. Transfer cooked tofu to dish and continue cooking remaining tofu.
11. Divide slaw into four portions and top each with tofu.


Tips:
Dry rub can be prepared ahead of time and stored in NuWave Flavor-Lockers Bag.

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