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Bowl of Sticky Tofu Over Slaw Sitting on a Green Cloth with Chopsticks on the Side
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Sweet and Sour Slaw with Sticky Ginger Tofu
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Pan-fried tofu in an irresistible ginger sauce is served over crispy Asian slaw to make this scrumptious meal!

Course: Entree
Cuisine: American, Asian
Servings: 4
Author: Alissa
Ingredients
For the Sweet and Sour Slaw
  • 4 cups shredded napa cabbage
  • 1 red bell pepper sliced into thin strips
  • 2 scallions chopped
  • 2 carrots shredded
  • 1 cup bean sprouts
  • ½ cup chopped fresh cilantro
  • 1 tbsp. fresh grated ginger
  • 3 garlic cloves minced
  • ¼ cup rice vinegar
  • juice of 1 lime
  • 3 tbsp. maple syrup
  • 2 tbsp. soy sauce
  • 1 tbsp. vegetable oil
  • ½ tsp. sesame oil
For the Sticky Ginger Tofu
  • 1 lb. extra firm tofu
  • 3 tbsp. brown sugar
  • ½ tbsp. fresh grated ginger
  • 2 garlic cloves minced
  • 2 tbsp. soy sauce
  • juice of 1 lime
  • 1 tbsp. vegetable oil
  • a few sprinkles of sesame seeds optional
Instructions
Make the Sweet and Sour Slaw
  1. Mix all ingredients in medium bowl. Allow to sit while you prepare the tofu.
Make the Sticky Ginger Tofu
  1. Press tofu for at least 10-15 minutes.
  2. While your tofu presses, whisk together brown sugar, ginger, garlic cloves, soy sauce and lime juice. Heat on stove top in a small saucepan, just until sugar melts, or zap it in a microwave-safe container for 30 seconds to 1 minute.
  3. Heat oil in large skillet over medium-high heat. Cut tofu into slabs, bite sized cubes, or cute little triangles, which I opted for. Place tofu in skillet and cook about five minutes on each side, or until it begins to brown and get crispy.
  4. Turn heat down to medium and pour sauce over tofu. Cook about another two minutes on each side, until nicely coated and sauce is thick and sticky.
  5. Divide slaw onto plates and top with tofu. Add a few sesame seeds, if desired.