YOUR SOLIN GENERATED RECIPE
Crispy Baked Barbecue Tofu with Fresh Broccoli Slaw
Enjoy a vibrant plate of crispy baked tofu glazed with tangy barbecue sauce paired with a refreshing broccoli slaw tossed in a light, zesty dressing. The dish is light yet satisfying, boasting a delightful mix of textures—from the crunchy, seasoned tofu to the crisp, colorful slaw, making it a nutritious option for a balanced meal.
INGREDIENTS
400g Firm Tofu
2 tbsp Low-Sugar Barbecue Sauce
1 tbsp Cornstarch
1 cup chopped Broccoli
1 cup shredded Red Cabbage
1 medium Carrot
1 tsp Olive Oil
1 tsp Apple Cider Vinegar
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Press the tofu for at least 15 minutes to remove excess water, then cut it into 1/2-inch cubes.
In a bowl, gently toss the tofu cubes with cornstarch, salt, and pepper to evenly coat them. This helps in achieving a crispy exterior.
In a separate bowl, drizzle the barbecue sauce over the tofu and gently stir until the cubes are well-coated.
Place the tofu cubes on a lightly greased baking sheet and bake for 25-30 minutes, flipping halfway through to ensure even crisping.
While the tofu bakes, prepare the fresh slaw by combining chopped broccoli, shredded red cabbage, and grated or julienned carrot in a mixing bowl.
In a small bowl, whisk together olive oil, apple cider vinegar, a pinch of salt, and pepper. Drizzle this light dressing over the slaw and toss to combine.
Once the tofu is golden and crispy, remove it from the oven. Plate the tofu alongside a generous serving of the fresh broccoli slaw.
Serve immediately and enjoy this balanced dish that pairs tangy barbecue flavors with the refreshing crunch of slaw.