Flavorful Lemongrass Tofu Cutlets with Veggie Slaw

Ingredients

• 14 oz extra firm tofu, pressed and sliced into slabs
• 2 tbsp tamari
• 1 stalk lemongrass, minced
• 1/2 lime, juiced
• 1/4 cup cornstarch
• 2 tbsp nutritional yeast
• Zest of 1/2 lime
• 1/2 tsp garlic powder
• 1/4 tsp dried thyme
• 1 tbsp neutral oil for searing
• 1 cup shredded green cabbage
• 1 cup shredded carrots
• 2 tbsp chopped cilantro
• 1 tsp sesame oil
• 1 tsp maple syrup
• 1/8 tsp salt
• 1 tbsp maple syrup
• 2 tbsp vegetable broth
• 1 small shallot, finely chopped
• 1 clove garlic, minced
• 2–3 tbsp water, optional for deglazing
• 3 servings cooked noodles
• Chopped fresh cilantro, to garnish
• Optional: 1/2 cup shelled edamame