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–+ servings

Sriracha Tofu and Sesame Slaw

5 | 7 reviews
This combination of sriracha tofu and sesame slaw is one of my favorite meal prep recipes. It's fresh, filling, and healthy - plus the slaw starts and finishes all in a food processor, so the work is super minimal. Serve it with white rice and you have a perfect simple lunch!
Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1 cup uncooked short grain white rice , optional
For the sriracha tofu:
  • 1 16-ounce pack of extra-firm tofu
  • 1 tablespoon and 2 teaspoons soy sauce
  • 1 tablespoon and 1 teaspoon sriracha
  • 1 tablespoon dark brown sugar
  • 1 teaspoon rice vinegar or white wine vinegar, optional
For the dressing:
  • 1/3 cup sesame oil
  • 1/3 cup rice vinegar
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons sugar
  • 1 teaspoon Diamond Crystal kosher salt
  • 1 teaspoon gochugaru, or you can sub in sriracha
  • 2 tablespoons toasted sesame seeds
For the slaw:
  • 2-3 large carrots, 8 ounces
  • 1/2 of a small white or savoy cabbage, 16 ounces
  • 4 large scallions, bottoms removed
For serving:
  • 1 medium avocado
  • 2 large scallions, thinly sliced
  • Kewpie mayonnaise
  • Sriracha

Instructions 

  1. If using, rinse your white rice and add it to a rice cooker, or cook it according to package instructions.
Next, start with the tofu:
  1. Position a rack to the center of the oven and preheat to 425°F.
  2. Drain and gently press out the moisture from a 16-ounce pack of extra-firm tofu. Slice it into four long rectangular pieces. Gently press these with a paper towel to get out any moisture.
  3. In a large bowl, whisk together 1 tablespoon and 2 teaspoons soy sauce, 1 tablespoon and 1 teaspoon of sriracha, 1 tablespoon of brown sugar and 1 teaspoon white vinegar.
  4. Add the tofu to the bowl and gently mix so that each tofu piece is coated. You can also dip them individually if that's easier.
  5. Transfer the tofu to a lined baking sheet and bake for 35-40 minutes, or until darkened and slightly firm.
Now, make the slaw:
  1. Using a food processor, add 1/3 cup sesame oil, 1/3 cup rice vinegar, 1 tablespoon freshly grated ginger, 2 teaspoons sugar and 1 teaspoon salt. Process this together until the dressing is emulsified and starts to look white and creamy, this should only take a few seconds.
  2. Add 1 teaspoon gochugaru and 2 tablespoons sesame seeds and pulse only a few times (you don't want the sesame seeds to break up, just mix in!). Taste and add more salt and sugar as you prefer, then pour the dressing into a bowl.
  3. Using the shredding or chopping setting on the food processor, shred the carrots, cabbage and scallions into a slaw.
  4. Pour these vegetables into a large bowl, add the dressing and give the slaw a lot of mixes. It should look glossy.
To combine it all:
  1. On a plate, add a piece of tofu, a few big scoops of the slaw, and some white rice (if using). Top with a quarter of an avocado, some sliced scallions, and a healthy drizzle of Kewpie mayonnaise and sriracha. Enjoy!