Marinated Roasted Tofu with a Vietnamese Slaw
The zest of ginger, orange juice, mint and cilantro come together for a light and lovely Vietnamese slaw. Marinade tofu overnight for the perfect flavor.
This dish can also be made into a sandwich between a fresh baked, warm French baguette.
Ingredients
- 2 Lbs Firm Tofu Cut each pound block into 6 slices
- 2 Tbsp Fresh Ginger Chopped
- 1 Cup Orange Juice
- 1/4 Cup Tamari Soy Sauce Wheat free; Reduced sodium
- 1 Cup Water
- 2 Cups Carrots Sliced thin
- 3/4 Cup Apple Cider Vinegar
- 1 Tbsp Nuoc Nam Fish Sauce
- 2 Tbsp Honey
- 1 Tbsp Fresh Ginger Grated
- 1 Tbsp Fresh Garlic Chopped
- 2 Cups Water
- 1 Bunch Fresh Scallions Sliced thin
- 1 Bunch Fresh Mint Leaves No stems
- 1 Bunch Fresh Cilantro Leaves
Instructions
-
Roasted Tofu:
-
Mix ginger, orange juice, Tamari Soy sauce, and water together.
-
Immerse sliced tofu into marinade, cover and refrigerate overnight.
-
If the marinade does not cover the tofu, add a little more water.
-
Preheat oven to 400 degrees.
-
Lay tofu on a Parchment paper lined roasting sheet pan and drizzle some of the marinade over the tofu.
Note: Parchment paper will help prevent tofu from sticking to the pan. If no parchment paper, spray pan with olive oil spray.
-
Place Tofu in the oven and roast until golden brown. Approx 35 minutes.
-
Vietnamese Carrot Slaw:
-
Combine carrots, apple cider vinegar, fish sauce, honey, ginger, garlic, and water in a sauce pan.
-
Bring the above mixture to a boil for 4 minutes while stirring.
-
Remove from the heat and place in a container. Refrigerate for 1 hour.
-
Once the mixture has cooled down, add the remaining ingredients and refrigerate overnight.
-
Shingle the warm tofu on a plate.
-
With a fork or a pair of tongs place a generous amount of Vietnamese slaw on the tofu.
