Recipe courtesy of Mike Digby
Spicy Tofu with Thai Slaw and Avocado on Multi-grain Bread
- Level: Easy
- Yield: 1 serving
- Total: 50 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 5 min
Ingredients
Tofu:
1 cup soy sauce
1 tablespoon chili oil
1 teaspoon sugar
One 2-ounce piece firm organic tofu
Thai Slaw:
1 carrot
1/3 head napa cabbage
1/2 small red onion
1 cup soy sauce
1 tablespoon orange juice
1 teaspoon chopped fresh cilantro
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon chili oil
1/2 avocado, sliced
2 slices multi-grain bread, toasted
Directions
- For the tofu: In a deep bowl, combine the soy sauce, chili oil and sugar to create a marinade. Place the tofu in the marinade and let sit for 30 minutes.
- For the slaw: Julienne the carrot, cabbage and red onion and set aside.
- In a small bowl, combine the soy sauce, orange juice, cilantro, garlic, ginger and chili oil. Pour the dressing over the cabbage mixture.
- Place the tofu on the grill until grill marks appear on both sides. Slice.
- Layer the avocado and tofu slices on the bread and top with the slaw.