Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Slice Tofu in half by thickness.
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Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Slice Tofu in half by thickness.
2. Cut each half into 6 strips (appx 1/2" each)
3. Flash freeze flat on a baking sheet for 2 hours
4. Whisk together soy sauce #1, maple syrup #1, rice wine vinegar #1, ginger and minced garlic until well combined.
5. Add sesame seeds.
6. Divide frozen tofu among gallon freezer bags, being careful not to stack.
7. Pour mixture over tofu and gently turn the bag to evenly coat.
8. Return tofu to freezer.
9. Blanch each cabbage, whole, in boiling water for 90 sec.
10. Drain and chop cabbages.
11. Combine cabbage, red cabbage carrots, green onions and almonds in a large bowl.
12. In another bowl combine rice wine vinegar #2, soy sauce #2, red curry paste, sesame oil, dijon mustard, honey, maple syrup #2, garlic powder, sea salt, ginger and canola oil.
13. Mix well with cabbage mixture.
14. Lightly coat grill with oil. Grill tofu, from frozen, for 2-3 minutes per side on medium/high heat, until lightly charred.
15. Serve with salad.