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Asian Slaw and Tofu

The Dijon glaze absorbs perfectly into this baked dish for maximum flavor, and the crispy edges of the tofu paired with crunchy Asian slaw completes this dynamic meal.



Hoisin Baked Tofu

  • 13 oz. firm tofu, drained
  • 1/4 cup hoisin sauce
  • 1/4 cup apple cider vinegar
  • 1 tbsp. brown sugar
  • 1 tbsp. lite soy sauce
  • 1 1/4 tsp. Dijon mustard
  • 1 1/4 clove garlic, minced

Baby Bok Choy

  • 2 lb. baby bok choy, halved

Asian Slaw

  • 2 1/2 cups shredded cabbage
  • 3/4 cup carrots, shredded
  • 1/3 cup medium green pepper, julienne
  • 1/3 cup medium red bell pepper, julienne
  • 1/4 bunch fresh cilantro, chopped
  • 1 1/4 tsp. sesame oil
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. lite soy sauce
  • 1/4 tsp. fresh ginger root, minced
  • 1/4 tsp. tabasco sauce


Hoisin Baked Tofu

  1. Preheat oven to 450 degrees.
  2. Cut tofu into triangles.
  3. Drain the tofu well and place on a sprayed sheet pan.
  4. In a small bowl, whisk together the hoisin sauce, vinegar, brown sugar, soy sauce, mustard and garlic.
  5. Top the tofu with 1 tablespoon of sauce; bake for 10-15 minutes.

Baby Bok Choy:

  1. Steam the bok choy until the stems are tender, about 6 minutes.

Asian Slaw

  1. In a bowl, combine the cabbage, carrots, green & red pepper and cilantro.
  2. In a separate bowl; whisk together the oil, vinegar, soy sauce, ginger and hot sauce.
  3. Pour the dressing over the slaw, mix and toss well.
  4. Marinate for 10 to 15 minutes.

Plate Assembly

Serve two tofu triangles atop 1/2 cup of asian slaw and two bok choy halves per serving, garnish with a drizzle of remaining tofu sauce.