Sesame Tofu and Asian Slaw
13.2g
Net Carbs
14.0g
Protein
24.0g
Fat
6.0g
Fiber
334
Calories
Ingredients:
- 6 tablespoons tamari soy sauce, divided
- 2 tablespoons toasted sesame oil
- 1/4 teaspoon sucralose based sweetener (sugar substitute)
- 1 fluid ounce fresh lime juice
- 1/4 cup cilantro, minced
- 4 large radishes, sliced
- 1 small scallion, diced
- 1 cup mung bean sprouts
- 1 medium head green cabbage, shredded
- 4 tablespoons canola oil, divided
- 14 ounces firm silken tofu, cubed
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.
