whole and heavenly oven
- Perfectly crispy and glazed in a spicy Korean barbecue sauce. - Served alongside a fresh mango slaw and fluffy rice. - Easy to meal-prep for dinners all week!
- Tofu - Cornstarch - Vegetable oil - Soy sauce - Rice vinegar - Brown sugar - Gochujang
- Garlic - Ginger - Sesame oil - Slaw mix - Mango - Jalapeno - Red pepper flakes
1
In a medium bowl, combine slaw mix, mango and jalapeno. In a separate smaller bowl, whisk vinegar, honey, vegetable oil, and red pepper. Drizzle over slaw and toss to evenly coat.
2
Cut tofu in half and arrange on top of a kitchen towel on a cooling rack set over a sheet pan. Place another towel on tofu and place a book or something heavy on top to press tofu for 30-60 minutes.
3
Cut the tofu into 1-inch cubes and toss with cornstarch in a medium bowl until evenly coated.
4
In a large skillet, heat vegetable oil over medium-high heat. Add tofu and sear on all sides until golden-brown and crispy. Transfer tofu to a wire cooling rack.
5
Wipe skillet clean and add soy sauce, gochujang, rice vinegar, brown sugar, garlic, ginger, and sesame oil. Bring to a low simmer, then add cornstarch-water slurry and cook until thickened.
6
Add seared tofu to sauce and fold until evenly coated in sauce.
7
Scoop rice into bowls and top with tofu and mango slaw. Garnish bowls with green onions and sesame seeds.