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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 8 |
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From the 2010 Vegetarian Times Chef's Challenge, this recipe by Mariano Gascon was voted best appetizer. But it could easily be a main dish as well. Ingredients:
1 (14 ounce) package extra-firm water-packed tofu, drained and patted dry |
4 tablespoons low sodium soy sauce |
2 tablespoons sugar |
2 teaspoons toasted sesame oil |
1 teaspoon cornstarch |
16 slider-size buns |
3 tablespoons low sodium soy sauce |
2 tablespoons vegan mayonnaise |
2 tablespoons no-salt-added creamy natural-style peanut butter |
5 teaspoons sugar |
2 tablespoons rice vinegar |
2 teaspoons toasted sesame oil |
1 garlic clove, minced (1 tsp.) |
1/8 teaspoon ground black pepper |
1 pinch cayenne pepper (optional) |
4 medium carrots, julienned (8 oz.) |
2 medium zucchini, julienned (8 oz.) |
1/4 cup dry roasted peanuts, finely chopped |
Directions:
1. 1. To make Sliders: Cut tofu into 8 slices lengthwise; halve slices to make 16 pieces. Transfer to baking dish. Whisk together soy sauce, sugar, oil, and cornstarch in bowl. Pour over tofu, cover, and chill 1 hour.
2. 2. To make Slaw: Whisk together soy sauce, mayonnaise, peanut butter, sugar, vinegar, oil, garlic, pepper, and cayenne (if using) in bowl. Stir in carrots, zucchini, and peanuts. Chill.
3. 3. Preheat oven to 375°F Coat baking sheet with cooking spray. Drain tofu, and transfer to prepared baking sheet. Bake 25 minutes. 
Flip, and bake 20 to 25 minutes more, or until crispy. Fill buns with 1 tofu slice and 2 Tbs. Slaw.
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