Crispy Baked Tofu with Cilantro Rice & Cabbage Slaw
serves 3-4
TOFU INGREDIENTS
1 package of extra firm tofu (~16 oz) - I use the organic sprouted tofu from Trader Joe’s
1.5 tablespoons olive oil
2 tablespoons soy sauce
2 teaspoons maple syrup
3/4 teaspoon garlic powder
2 tablespoons arrowroot powder
METHOD
Preheat oven to 425 degrees (use convection if available)
Remove extra moisture from tofu - place a folded paper towel in a shallow bowl or plate and then place tofu blocks on top
Put another folded paper towel on top of the tofu followed by a heavy pan or a few bowls. Let the tofu sit for 15-30 min
While tofu is being pressed, prepare marinade. In a bowl, combine olive oil, soy sauce, and maple syrup. in a separate bowl, combine garlic powder and arrowroot powder
When tofu is done, cut the blocks into squares and place into a large bowl
Pour the soy-oil mixture over the tofu, gently toss with a spoon and let it sit for 5 minutes. Add the arrowroot and garlic to the tofu and toss with your hands
Place tofu onto a parchment-lined baking sheet
Cook tofu for 25-35 minutes until crispy and golden
CILANTRO RICE INGREDIENTS
2 cups jasmine rice
2 2/3 cups water
2 cloves of garlic, smashed
handful of cilantro, chopped
METHOD
Rinse rice in a sauce pan with water three times until water runs relatively clear
Add 2 2/3 cups water to the rice in the sauce pan along with the garlic and a drizzle of olive oil
Cover the sauce pan and bring to a boil
Reduce the heat to low and cook for about 10 minutes until the water has been absorbed
Turn off the heat and let the rice continue cooking with the lid on for an 10-15 minutes
Fluff with a fork and add cilantro
CABBAGE SLAW INGREDIENTS
1/2 of a large red cabbage, thinly sliced
2-3 persian cucumber, thinly sliced
2 stalks of green onion, thinly sliced
For the tahini-ginger dressing:
1 teaspoon sesame seeds
2 tablespoons unseasoned rice vinegar
1 tablespoon apple cider vinegar
2 tablespoons soy sauce
1 tablespoon coconut aminos
1.5 teaspoons olive oil
1 teaspoon sesame oil
1/2 teaspoon maple syrup/honey (optional)
1 clove garlic, grated
1 teaspoon freshly grated ginger
2-3 teaspoons of tahini
pepper to taste
METHOD
Prepare dressing - put sesame seeds, rice vinegar, apple cider vinegar, soy sauce, coconut aminos, olive oil, sesame oil, garlic, ginger, and tahini into a jar. shake well
Place cabbage, cucumber, and scallion into a large bowl. Romaine would also be a great addition. add desired amount of dressing
Taste and adjust seasoning