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
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.
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.
Cut the tofu into 1-inch cubes and toss with cornstarch in a medium bowl until evenly coated.
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.
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.
Add seared tofu to sauce and fold until evenly coated in sauce.
Scoop rice into bowls and top with tofu and mango slaw. Garnish bowls with green onions and sesame seeds.