Sesame Tofu and Asian Slaw
13.2g
Net Carbs
14.0g
Protein
24.0g
Fat
6.0g
Fiber
334
Calories
Ingredients:
- 1/4 cup Cilantro
- 4 tablespoons Canola Vegetable Oil
- 14 ounces Firm Silken Tofu
- 1 small (3" long) Scallions or Spring Onions
- 1 medium head (about 5-3/4" dia) Green Cabbage
- 2 tablespoons Toasted Sesame Oil
- 1/4 teaspoon Sucralose Based Sweetener (Sugar Substitute)
- 4 large (1" to 1-1/4" diameter) Radishes
- 1 fluid ounce Fresh Lime Juice
- 6 tablespoons Tamari Soybean Sauce
- 1 cup Mung Beans (Mature Seeds, Sprouted)
Directions:
- Stir together 2 tablespoons soy sauce, sesame oil, granular sugar substitute and 2 Tbsp lime juice.
- For the slaw: Combine minced cilantro, sliced radishes, diced scallions, bean sprouts and shredded head of cabbage in a large bowl. Toss with dressing and set aside.
- For the tofu: Stir together 4 tablespoons soy sauce and 2 tablespoons of oil in a shallow dish. Add tofu and turn to coat.
- Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat until simmering; add tofu and cook in batches until browned, about 2 minutes per side, adding more oil if necessary. Drain on paper towels.
- Immediately serve slaw atop warm tofu and enjoy.
