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Grilled Sesame Ginger Tofu with Asian Chop Salad

<p>Feast on the flavors of the Far East in our Grilled Sesame Ginger Tofu with Asian Chop Salad. Steeped in a gingery soy sauce and accented with the crunch of sesame seeds chargrilled fingers of tofu are coupled with a tender cabbage salad heightened by exotic red curry.</p>
4 Servings Recipe By

Ingredients

  • 12 1/3 ounces Tofu, Firm
  • 2 tablespoons Soy Sauce #1
  • 2 tablespoons Maple Syrup #1
  • 1 tablespoon Rice Wine Vinegar #1
  • 1 tablespoon peel and mince Ginger, Fresh
  • 2 teaspoons mince Garlic, Cloves
  • 1 tablespoon Sesame Seeds
  • 1/4 whole Cabbage
  • 1/4 whole Cabbage, Red
  • 1 1/2 cups grate Carrot
  • 1/2 cups dice Green Onion (Scallion)
  • 3/4 cups Almonds, Sliced
  • 2 fluid ounces Rice Wine Vinegar #2
  • 3/4 tablespoons Soy Sauce #2
  • 1/2 teaspoons Red Curry Paste
  • 1/2 tablespoons Sesame Oil
  • 1/2 teaspoons Dijon Mustard
  • 1 tablespoon Honey
  • 1/2 tablespoons Maple Syrup #2
  • 1/2 teaspoons Garlic Powder
  • 1 teaspoon Sea Salt
  • 1/4 teaspoons Ginger, Ground
  • 2 tablespoons Canola Oil

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 3 oz tofu & 1.5 cups salad
  • 389 Calories
  • 22g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 1394mg Sodium
  • 39g Total Carb
  • 6g Fiber
  • 23g Total Sugars (Includes 12g Added Sugars)
  • 15g Protein
  • 10 WW Freestyle

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.

Freeze For Later Cooking 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.
  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. Divide salad among half of indicated number of gallon freezer bags. Divide tofu among other half of indicated number of gallon freezer bags. Label and freeze both bags.

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
  2. Lightly coat grill with oil. Grill tofu, from frozen, for 2-3 minutes per side on medium/high heat, until lightly charred.
  3. Serve with salad.

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