Asian Cole Slaw With Tofu Recipes

ASIAN STYLE SLAW

Steps:

• Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.
• Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.

ASIAN COLESLAW WITH SESAME DRESSING

Steps:

• Gather all the ingredients.

ASIAN COLESLAW

Steps:

• In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
• In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

ASIAN COLESLAW

Steps:

• In a large bowl, combine the cabbage, carrots, green onions and cilantro. In a small bowl, whisk together the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

ASIAN SLAW - CRUNCHY ORIENTAL CABBAGE SALAD WITH ASIAN DRESSING

Steps:

• Combine the dressing ingredients in a jar and shake well.
• Combine the salad ingredients, except the Asian Fried Shallots.
• Pour over dressing and toss to combine.
• Garnish with Asian Fried Shallots. Serve!

ASIAN SLAW

Steps:

• Very simply, you just mix the cabbage, carrots, ginger, chilli, lime zest and juice, the sesame seeds and oils with salt, then add a little sugar to taste. It will keep in the fridge for up to a couple of days.

KOREAN-INSPIRED CRISPY TOFU TACOS

Steps:

• Line a rimmed baking sheet with paper towels. Rinse the tofu, slice it into 1-inch-thick slabs, and lay them on the prepared baking sheet. Top with more towels. Press the tofu by placing a heavy book or cast iron skillet on top. Set aside for 30 minutes.
• Meanwhile, in a large bowl, combine the red and green cabbage with the carrots and toss with lime juice. Season with salt and pepper. In a separate small bowl, combine the cucumber slices, sugar, 1/4 cup of the rice vinegar, and red pepper flakes (if using). Cover both bowls and refrigerate for at least 30 minutes or until ready to serve.
• Using your hands, crumble the tofu into a medium bowl. Add cornstarch and toss until evenly coated. Heat a thin layer of oil in a large wok or skillet over medium-high heat until shimmering. Add the tofu and cook until browned and crispy all over, turning and breaking up the pieces with a wooden spoon as it cooks. Use a slotted spoon to transfer the tofu to a plate.
• Add more oil to the pan, if necessary, and briefly sauté the garlic and ginger until fragrant, about 30 seconds. Stir in the gochujang, brown sugar, soy sauce, and remaining 1/2 cup rice wine vinegar. Cook until the sauce is thick enough to coat the back of a spoon, about 2 minutes. Add tofu back to the pan and stir until well coated. Sprinkle sesame seeds on top.
• Top each tortilla with cabbage slaw. Spoon the tofu over the slaw and top with the pickled cucumbers. Serve.

ASIAN COLE SLAW WITH TOFU!

Steps:

• In a large bowl, toss together cabbage, carrots, green onions, peanuts, mint, basil and tofu.
• To make dressing, combine ingredients in a small bowl. Pour over slaw mixture and toss well. Serve immediately or refrigerate up to 1 hour. Enjoy!

ASIAN COLE SLAW

Steps:

• For the dressing: Whisk the vegetable oil, vinegar, sesame oil, ginger, soy sauce and sugar in a medium bowl. Sprinkle with salt and pepper to taste.
• For the salad: Mix the onions, cabbage, jalapeno and green pepper in a large bowl. Toss the salad with enough of the dressing to coat. Sprinkle with salt and pepper to taste. The salad can be made 3 hours ahead, covered and chilled. When ready to serve, mix in the cilantro and garnish with the peanuts on top.

SPICY SRIRACHA ASIAN COLESLAW

Steps:

• Combine the mayo, sriracha, and lime juice in a bowl and whisk until smooth.
• In a large bowl, combine the coleslaw mix, green onion and cilantro. Pour the sauce over the top and use tongs to toss the mixture until evenly coated.
• Serve chilled.

ASIAN SLAW WITH TOFU & SHIITAKE MUSHROOMS

Steps:

• Whisk soy sauce, lemon juice, wasabi powder and garlic in a medium bowl. Gently stir in tofu. Cover and marinate in the refrigerator for 15 minutes, stirring occasionally. Place cabbage and bok choy in a large serving bowl. Drain the tofu, reserving the marinade. Heat canola oil in a large skillet or wok over medium-high heat. Add mushrooms and sesame oil; cook, stirring often, for 2 minutes. Add the tofu; cook, stirring often, until the tofu is lightly browned, about 4 minutes. Spoon the tofu mixture over cabbage. Add the reserved marinade to the pan and bring to a boil, stirring. Pour the hot marinade over the salad and toss gently to coat. Serve immediately.

ASIAN COLE SLAW WITH TOFU & SHIITAKE MUSHROOMS

Steps:

• Whisk soy sauce, lemon juice, wasabi powder, and garlic. Gently stir in tofu. Cover and marinate in the refrigerator for 15 min, stirring occasionally.
• Place cabbage and bok choy in a large serving bowl.
• Drain the tofu, reserving the marinade. Heat canola oil in a large skillet or wok over medium-high heat. Add mushrooms and sesame oil; cook, stirring often, for 2 minute Add tofu; cook, stirring often, until the tofu is lightly browned, about 4 minute.
• Spoon tofu mixture over cabbage. Add reserved marinade to the skillet and bring to a boil, stirring. Pour hot marinade over the salad and toss gently to coat. Serve immediately.