Before last night, I was a tofu cooking virgin. I had eaten my share of tofu at Asian restaurants, in some of my vegetarian friend’s dishes she brings to potlucks, etc. Then after ogling various tofu creations around blog world I just knew I had to take a shot at it. How hard could it be? Basically chop, marinate, cook, and eat, right? Yep. That’s all it took to get a delicious, new meal creation on our table. Tofu and Broccoli Slaw Salad.
For the tofu, I used a marinade and cooking tips from Kristen at Iowa Girl Eats. Find her baked tofu recipe here. I’ll give you a little picture recap of my tofu preparation and cooking, but for the details you have to check her out. Fair is fair right, and she deserves the credit. 😉
Now for the Broccoli Slaw. I made this one on my own by adapting things I liked from 5 random recipes I found online. Here is what I did this time, although I knew there will be changes next time. As good as it was, some things could be subbed to make it even better.
Ingredients for Asian Slaw
- 1 bag broccoli slaw
- 1.5 T olive oil
- 1T sesame oil
- 1.5T cider vinegar
- 1T rice vinegar
- 1 package Oriental Ramen (can’t believe I am using this!)
- 1/2 red onion, diced
Step by Step
- Whisk together the oils, vinegars, and the seasoning packet from the Ramen in a small bowl.
- Crunch the Ramen noodles in a ziploc bag. Which, btw, is so weird to be doing since I have actually never had Ramen. The dried block of noodles weirded me out.
- Toast the Ramen in a skillet until they brown slightly. Just about 3-4 minutes.
- Place the broccoli slaw, toasted Ramen, and diced onion in a bowl.
- Pour dressing mix over the top and toss to evenly coat. I like to use my Pyrex bowls with the lids to mix. Put the lid on and shake away to get it evenly coated.
- Set in the fridge to chill and allow the flavors to soak in. The longer the better. I had it set for about 4 hours.
- Finally, serve it up in a dish with your hot from the oven tofu. Devour because it is so good.
This was so simple, so yummy, and so healthy with all of those nice to the heart good-fats. I do think I will try it without the Ramen next time and instead use some different veggies, either extra broccoli slaw or maybe some shredded cabbage. I don’t think the Ramen really added any texture to it, which is why I figured it was in ALL of the recipes I looked through for ideas. And in my opinion, if it didn’t really DO anything for the dish and doesn’t add any health benefits then the recipe doesn’t need it. However, I will still use the Oriental flavor packet from the Ramen because that does add the right taste. Plus, why not look like a college bachelor during check out? 😉 Maybe some slivered almonds would be great in here too. Or some water chestnuts or shredded carrots or baby corns? Okay, I will be making this again SOON with some variations. I welcome a new staple recipe to our house. Good news it was deemed “okay and at least edible” by Peter, and thoroughly enjoyed by my other food critic as well.