Sweet chili tofu with broccoli slaw
0
- Prep Time10 min
- Total Time20 min
Sweet chili tofu with broccoli slaw. (Photo, Sian Richards.)
When homemade is faster than takeout, it's a no-brainer. So heat up your frying pans and try our 20-minute recipe for sweet and spicy tofu.
Ingredients
350-g block extra-firm tofu
2 tbsp canola oil
8 wonton wrappers, (optional)
2 garlic cloves, minced
2 340-g pkgs broccoli slaw
2 cups bean sprouts
3 tbsp oyster sauce
1 cup chopped cilantro
Instructions
PAT tofu dry with paper towels. Cut into 2 squares crosswise, then cut each in half, forming 4 squares. Cut each piece diagonally, making 8 triangles. Set aside.
HEAT canola oil in a large non-stick frying pan over medium- high. Cut 8 square wonton wrappers into thin strips. When oil is hot, add wonton strips. Cook until crispy and golden, flipping halfway through, 1 to 2 min. Transfer to a paper-towel-lined plate. Add tofu to pan. Cook until tofu is golden, 4 to 5 min per side. Transfer tofu to a plate and brush with Thai sweet-chili sauce.
ADD garlic, broccoli slaw and bean sprouts to pan. Cook until vegetables are tender-crisp, 1 to 2 min. Stir in oyster sauce. Season with fresh pepper. Divide slaw among 4 plates. Top with tofu and crispy wontons. Sprinkle with cilantro.
Nutrition (per serving)
Calories 308, Protein 20g, Carbohydrates 29g, Fat 14g, Fibre 5g, Sodium 585mg.
Excellent source of Vitamin C.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
