Go Back

Grilled Tofu with Asian Slaw, Edamame and Peanuts with Sesame Ginger Dressing

Print Recipe

Ingredients
  

  • 1 14-16 oz. block of firm tofu cut into 1/2 inch slices
  • 3 tablespoons peanut oil
  • 3 tablespoons reduced sodium soy sauce
  • 2 tablespoons sherry vinegar
  • 2 tablespoons rice vinegar

Ginger Sesame Dressing

  • 4 mounded cups Napa cabbage sliced thin (about 3/4 average head)
  • 1 cup fresh mung bean sprouts
  • 2 whole green onions cut on bias both green and white parts
  • 1/2 cup cilantro rinsed well and chopped
  • 2/3 cup edamame cooked and shelled
  • 1/4 cup dry roasted peanuts
  • 4 tablespoons reduced sodium soy sauce
  • 3 tablespoons sherry vinegar
  • 2 tablespoons rice vinegar
  • 2 tablespoons dark sesame oil
  • 2 tablespoons peanut oil
  • 1 tablespoon sugar
  • 1/2 teaspoon freshly grated peeled gingerroot
  • Pinch of white pepper

Instructions
 

  • Whisk the peanut oil, soy sauce, sherry vinegar and rice vinegar together in a bowl.
  • In a large casserole or other shallow dish, pour the marinade over the tofu slices. Turn over to coat all the slices. Place in the refrigerator for about 3 hours, turning the tofu slices about 4-6 more times.
  • Brush an indoor grill lightly with a nonstick spray and heat up to high (or sear setting). Lift each slice of tofu out of marinade to briefly drain and arrange on grill. Grill for about 3 minutes, then turn over to cook another 4 minutes more. Remove from grill, and serve with the slaw and sesame dressing.
  • Combine the sliced cabbage, bean sprouts, green onion, cilantro, edamame and peanuts in a large mixing bowl. Toss well to incorporate ingredients.
  • In a small mixing bowl, whisk the sherry vinegar, rice vinegar, dark sesame oil, peanut oil, soy sauce, sugar and grated gingerroot together. Add in a pinch of white pepper to taste.
  • Pour over the salad ingredients and toss well to coat the slaw. Serve with the grilled tofu.