Breaded Tofu Squares with Spicy Peanut Slaw
I love these little bastards. Simple, easy, sexy. Definite success (with the LADIES! IF YOU KNOW WHAT I MEAN. God I’m so alone.) Get em ready by marinating the tofu slices in a mixture of peanut sauce, soy sauce, and Sriracha (affectionately referred to as ‘Cock Sauce’ around the house).
The Pieces – Sauce (use half for marinade)
12 ounces pre made thai peanut sauce.
8 ounces low sodium Soy Sauce
4 ounces Sriracha (or more depending on how spicy you like it)
The Rest of the Pieces
8 oz bag of Panko Bread Crumbs
2 12 oz packages Extra Firm Tofu
1 fresh cucumber (although I guess ‘fresh’ is a given. Unless it was a pickle…)
1 16 oz package Broccoli Slaw
2 tbsp Olive Oil
0. Toss your broccoli slaw with your sauce (this is half the mixture I listed in the ‘sauce’ section) and set in the fridge for at least 30 mins
1. Drain your tofu. Slice it in half horizontally, then cut vertically to achieve squares. Line up in your casserole pan, pour the marinade on top, as pictured.
2. Once the tofu has marinated for at least an hour, dredge it in panko breadcrumbs
3. Heat your oil in a large flat bottomed pan and pan fry the tofu in batches til golden brown on each side
4. While this is happening, slice your cucumber thinly and as your squares come out of the pan, top them with one cucumber slice
5. After all the Tofu’s been cooked, top with a cute little pile of the broccoli slaw, thusly:
See that sexy presentation? By which I mean the high class paper plate? BOOYA
Let cool in the fridge for about 5 minutes, and enjoy!