Asian Sesame Slaw Bowl
Lunch
A vibrant, crunchy slaw bowl with crispy baked tofu, edamame, and a punchy sesame-ginger dressing. Light yet satisfying, and perfect for warm days.
Prep Time: 15 mins
Cook Time: 20 mins
Servings: 2
Ingredients
- • 1 block (14 oz) extra-firm tofu, pressed and cubed
- • 1 tbsp soy sauce
- • 1 tbsp cornstarch
- • 3 cups shredded napa cabbage
- • 1 cup shredded carrots
- • 1 cup shredded red cabbage
- • 1/2 cup edamame, shelled
- • 1 mango, diced
- • 2 green onions, sliced
- • Sesame seeds for garnish
- • For the dressing:
- • 2 tbsp sesame oil
- • 2 tbsp rice vinegar
- • 1 tbsp soy sauce
- • 1 tbsp maple syrup
- • 1 tsp fresh ginger, grated
- • 1 clove garlic, minced
Instructions
1
Preheat oven to 400°F (200°C). Toss tofu cubes with soy sauce and cornstarch.
2
Spread on a lined baking sheet and bake for 20 minutes, flipping halfway, until golden and crispy.
3
Whisk all dressing ingredients together in a small bowl.
4
In a large bowl, combine napa cabbage, carrots, red cabbage, edamame, mango, and green onions.
5
Add the crispy tofu and pour the dressing over everything. Toss well.
6
Serve in bowls garnished with sesame seeds.