Gingery Soy Tofu Rice Bowls with Sesame Slaw

Gingery Soy Tofu Rice Bowls with Sesame Slaw

For the tofu:

  • lb extra firm tofu

  • 1/4 cup soy sauce

  • 1/4 cup rice vinegar

  • 2 Tbs. pickled ginger

  • 1 Tbs. honey

  • 2 cloves minced garlic

For the sesame slaw:

  • 2 cups thinly sliced cabbage

  • 1/4 cup sesame oil

  • 2 Tbs. rice vinegar

  • Large pinch of kosher salt

  • 2 Tbs. toasted sesame seeds

For the bang bang sauce:

  • 1/2 cup mayonnaise

  • 2 Tbs. sriracha

  • 2 Tbs. rice vinegar

  • 1 clove minced garlic

  • 1 Tbs minced ginger

Serve over rice (I also added cucumber just because I had it and had to use it.)

Preheat oven to 350°F.

Press any excess water out of the tofu with a paper towel. Cut into 1” planks. Lay in an even layer in a large casserole dish.

In a small bowl mix together the soy sauce, rice vinegar, pickled ginger, honey, and garlic. Pour the mixture over the tofu and bake for 30 minutes or until the edges of the tofu are golden.

While the marinade cooks make the slaw by combining the cabbage, sesame oil, rice vinegar, and large pinch of salt. Mix well then top with sesame seeds.

Lastly make the bang bang sauce by mixing together mayonnaise, sriracha, rice vinegar, garlic, and ginger.

Serve the tofu on top of a large helping of rice and a heaping serving of crunchy slaw. Drizzle of bang bang is optional but highly recommened.

Makes about 2 to 4 servings.

Amanda Frederickson2 Comments