Name: Crispy Tofu with Warm Broccoli Slaw, Cucumber & Bell Pepper Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (340 g) pkgs broccoli slaw; 1 small bunch cilantro; 1 ½ English cucumbers; 3 (340 g) pkgs extra firm tofu; 1 small pkg fresh mint; 1 small bunch green onions (scallions); ¾ cup peanuts, roasted unsalted; 3 red bell peppers; brown sugar; chili-garlic sauce; cornstarch; extra virgin olive oil; panko bread crumbs; rice vinegar; soy sauce

Crispy Tofu with Warm Broccoli Slaw, Cucumber & Bell Pepper SaladCrispy Tofu with Warm Broccoli Slaw, Cucumber & Bell Pepper Salad — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 (340 g) pkgs broccoli slaw

1 small bunch cilantro

1 ½ English cucumbers

3 (340 g) pkgs extra firm tofu

1 small pkg fresh mint

1 small bunch green onions (scallions)

¾ cup peanuts, roasted unsalted

3 red bell peppers

brown sugar

chili-garlic sauce

cornstarch

extra virgin olive oil

panko bread crumbs

rice vinegar

soy sauce

Instructions

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Wash and dry the fresh produce.

Trim and halve cucumbers lengthwise, then slice crosswise into thin half-moons; place in a large bowl.

Trim, seed, and slice bell peppers lengthwise into strips. Add to the bowl with the cucumber.

Trim green onions and cut crosswise into ¼-inch pieces; add to the bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Pick mint leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Roughly chop peanuts and add to the bowl along with the broccoli slaw. Set aside.

Place bread crumbs and cornstarch in a small bowl; stir to combine.

Cut the tofu into ½-inch thick planks along the short side. Working in batches, roll tofu in the breadcrumb mixture, pressing gently to adhere; transfer to a plate.

Preheat a large skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, add breaded tofu and pan-fry, turning occasionally, until browned and crispy, 5-7 minutes. Return crispy tofu to the plate.

Meanwhile, place vinegar, soy sauce, oil, sugar, and chili-garlic sauce in a small saucepan; stir to combine and bring the dressing to a boil over high heat. Once boiling, reduce heat to low and simmer, stirring occasionally, until slightly thickened, about 4 minutes. Remove from heat.

Add half of the dressing to the bowl with the salad and toss to combine. (Reserve remaining dressing for serving.)

To serve, divide salad and crispy tofu between bowls. Drizzle with remaining dressing and enjoy!

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