Spicy Tofu With Thai Slaw And Avocado On Multi Grain Bread Recipes

SPICY TOFU WITH THAI SLAW AND AVOCADO ON MULTI-GRAIN BREAD

Steps:

• For the tofu: In a deep bowl, combine the soy sauce, chili oil and sugar to create a marinade. Place the tofu in the marinade and let sit for 30 minutes.
• For the slaw: Julienne the carrot, cabbage and red onion and set aside.
• In a small bowl, combine the soy sauce, orange juice, cilantro, garlic, ginger and chili oil. Pour the dressing over the cabbage mixture.
• Place the tofu on the grill until grill marks appear on both sides. Slice.
• Layer the avocado and tofu slices on the bread and top with the slaw.

COPYCAT SWEETGREEN SPICY THAI SALAD

Steps:

• For the Salad:.
• Preheat broiler.
• Place tofu slices on a rimmed baking sheet. Drizzle each slice with 1/4 teaspoon sesame oil and 1/2 teaspoon sesame seeds. Season tops with salt. Transfer to broiler and cook until sesame seeds are toasted and tofu pieces are golden on the edges, about 8 minutes.
• In a large bowl, combine cabbage, cucumber, celery and corn. Toss with enough Spicy Cashew Dressing to coat and divide among 4 serving plates. Top with coconut, basil, cilantro and one piece of tofu. Serve with lime wedges and additional dressing.
• For the Spicy Cashew Dressing:.
• Combine cashews, olive oil, rice wine vinegar, sesame oil, cilantro leaves, sambal, honey and 3 tablespoons water in the bowl of a blender. Alternatively, you can use a stick blender and put all ingredients in a glass measuring cup. Blend until smooth. Season to taste with salt. Dressing can be kept up to 1 week in the refrigerator.