Suzanne Hollander, MS, RD

As a dietitian, home cook, and enthusiast of all-things-delicious, I'm often asked, "so what do YOU eat?" Here's a blog to answer that very question! My hope is that you'll find (even just a little) inspiration from some of my favorite recipes, restaurants, party-ideas and food musings for your own happy, healthy, food-loving lifestyle.

Wednesday, August 24, 2011

Peanut Cabbage Slaw With Mustard-Crusted Tofu

It tasted so good that we weren't
too picky about presentation! 
I recently had a friend over for a weeknight dinner, and decided to see if I could make a tofu-lover out of her. I often attempt to get people to love things they think they hate. I doctored up some Cabbage Slaw with homemade peanut sauce and served it alongside Mustard Crusted Tofu. Check out the recipes below:

Cabbage Slaw with Peanut Sauce
Serves 2 main dishes or 4 sides

(Nutrition Facts based on 4 servings)

For Slaw:
1 cup snow peas
 1 Tbs sesame oil
½ head cabbage, sliced thinly
3 green onions
1 cucumber, sliced into thin half-moons
2 Tbs sesame seeds, toasted
Freshly ground black pepper

For Sauce:
¼ cup creamy natural peanut butter
Juice of 2 limes
1 Tbs reduced sodium soy sauce
1 tsp fresh ginger, grated
1 garlic clove, minced

Lightly sauté snow peas in sesame oil.  Toss sautéed snow peas with all ingredients for slaw in large bowl. In blender, blend all ingredients for dressing.  Toss slaw and dressing together, and let sit for 1 hour before serving.

Mustard Crusted Tofu
Serves 4

1 12oz package extra firm tofu
3 Tbs Dijon mustard
Salt and pepper
3 Tbs olive oil

Cut tofu into 5 strips. Place on paper towels or over colander for ~15 minutes. Coat tofu strips with mustard and sprinkle both sides with salt and pepper. Heat 2 Tbs olive oil in large skillet over medium-high heat. Place tofu in pan and fry on one side until golden brown. Just before turning, add remaining 1 Tbs olive oil. Fry until golden brown on both sides. Serve warm. 

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