Marinated Roasted Tofu with a Vietnamese Slaw - Cancer Nutrition Consortium

Ingredients

• 2 Lbs Firm Tofu Cut each pound block into 6 slices
• 2 Tbsp Fresh Ginger Chopped
• 1 Cup Orange Juice
• 1/4 Cup Tamari Soy Sauce Wheat free; Reduced sodium
• 1 Cup Water
• 2 Cups Carrots Sliced thin
• 3/4 Cup Apple Cider Vinegar
• 1 Tbsp Nuoc Nam Fish Sauce
• 2 Tbsp Honey
• 1 Tbsp Fresh Ginger Grated
• 1 Tbsp Fresh Garlic Chopped
• 2 Cups Water
• 1 Bunch Fresh Scallions Sliced thin
• 1 Bunch Fresh Mint Leaves No stems
• 1 Bunch Fresh Cilantro Leaves
• Roasted Tofu:
• Mix ginger, orange juice, Tamari Soy sauce, and water together.
• Immerse sliced tofu into marinade, cover and refrigerate overnight.
• If the marinade does not cover the tofu, add a little more water.
• Preheat oven to 400 degrees.
• Place Tofu in the oven and roast until golden brown. Approx 35 minutes.
• Vietnamese Carrot Slaw:
• Combine carrots, apple cider vinegar, fish sauce, honey, ginger, garlic, and water in a sauce pan.
• Bring the above mixture to a boil for 4 minutes while stirring.
• Remove from the heat and place in a container. Refrigerate for 1 hour.
• Once the mixture has cooled down, add the remaining ingredients and refrigerate overnight.
• Shingle the warm tofu on a plate.
• With a fork or a pair of tongs place a generous amount of Vietnamese slaw on the tofu.