Marinated Roasted Tofu with a Vietnamese Slaw
This can also be made a sandwich with 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
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Roasted Tofu:
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Mix ginger, orange juice, Tamari Soy sauce, and water together.
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Immerse sliced tofu into marinade, cover and refrigerate overnight.
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If the marinade does not cover the tofu, add a little more water.
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Preheat oven to 400 degrees.
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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.
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Place Tofu in the oven and roast until golden brown. Approx 35 minutes.
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Vietnamese Carrot Slaw:
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Combine carrots, apple cider vinegar, fish sauce, honey, ginger, garlic, and water in a sauce pan.
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Bring the above mixture to a boil for 4 minutes while stirring.
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Remove from the heat and place in a container. Refrigerate for 1 hour.
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Once the mixture has cooled down, add the remaining ingredients and refrigerate overnight.
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Shingle the warm tofu on a plate.
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With a fork or a pair of tongs place a generous amount of Vietnamese slaw on the tofu.