If you can’t find chili garlic paste, you can make your own: purée 2 cloves garlic, 1/2 teaspoon kosher salt, 1 tablespoon sugar, 1 tablespoon vinegar, and 2 jalapeño peppers. Keep any remaining paste in the fridge for up to one week.
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- 4 ServingsServings
- 3 cup shredded green cabbage
- 3 cup shredded red cabbage
- 5 tablespoon olive oil, divided
- 3 tablespoon seasoned rice wine vinegar
- 2 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon chili garlic paste
- 1 package extra firm tofu, drained well (14-ounce package)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoon toasted sesame seeds
- In a large bowl, combine cabbage with 3 tablespoons olive oil, vinegar, sesame oil, soy sauce, and chili garlic paste and stir to coat. Set aside.
- Cut tofu into 4 even pieces. Cut each piece into 6 (1-inch) long rectangles. Heat remaining 2 tablespoons olive oil in a medium sauté pan over medium high heat. Season tofu with salt and pepper. Sauté tofu for 6 to 8 minutes on each side or until golden brown. Remove tofu and drain on paper towels.
- Divide slaw between 4 plates and place 6 pieces of tofu on top of each. Sprinkle with sesame seeds before serving.