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You had me caramelized. Crispy tofu sticks over rice noodles, Asian slaw smothered in a sweet sticky sauce makes this recipe a winner in my books. Yum.


14 oz extra firm tofu, drained & pressed

1/4 cup turbinado sugar

2 cloves garlic, minced

1 shallot, minced

2 tsp soy sauce

1/4 cup cornstarch

6 oz rice noodles

1-2 carrots, shredded

1 green onion, sliced

1/2 oz cilantro, chopped

1/4 cup peanuts, roughly chopped.

3 oz red cabbage

3 oz green cabbage

2 Tbsp rice vinegar

3 Tbsp oil(I used avocado oil)


1. Cook noodles according to package directions. Rinse in cool water, set aside. Toss carrots, cilantro, red and green cabbage with rice vinegar in a medium bowl, set aside.

2. While noodles are cooking, in a small saucepan add 1/4 cup water and sugar. Cook over medium heat, gently swirling pan occasionally until the sugar melts and the mixture smells of caramel, about 6 to 8 minutes. Stir in 1 Tbsp of oil, shallot, and garlic and cook until fragrant, about 1 minute. Remove from the heat and slowly whisk in 3/4 cup of water, soy sauce, 1 tsp of the cornstarch, and 1/8 tsp of black pepper. Return the saucepan to low heat and simmer until the sauce has thickened slightly, approximately 10 minutes.

3. Halve the tofu lengthwise and then cut each piece into 8 sticks. Coat each stick in cornstarch. Put a large skillet over medium-high heat and add 2 Tbsp of oil. Once the oil is hot, add tofu and cook undisturbed about 3 to 4 minutes per side. Remove from skillet and season with salt.

4. Serve noodles with coleslaw and tofu. Drizzle with caramel sauce, then sprinkle with peanuts and green onions. Serve extra caramel sauce on the side.

Adapted from Purple Carrot

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