Not a tofu-eater yet? This recipe will win you over. Protein-packed tofu steaks get a quick dusting in curry powder and cornstarch and sear up perfectly crisp—no frying required. We used madras curry powder in this recipe, which is a little spicier than regular curry powder; for a homemade hack, stir together regular curry with 1/8 teaspoon ground red pepper.
1 (14-oz.) pkg. extra-firm tofu, drained
1 tablespoon cornstarch
2 teaspoons Madras curry powder
5/8 teaspoon kosher salt, divided
3 tablespoons toasted sesame oil, divided
1 1/2 tablespoons fresh lime juice (from 1 lime)
1 tablespoon honey
1 teaspoon finely chopped garlic (from 1 large garlic clove)
1 1/2 cups thinly sliced red cabbage (about 5 oz.)
1/2 cup chopped fresh cilantro
3 tablespoons chopped fresh mint
1 teaspoon toasted sesame seeds
Added sugars 9g
Calcium 20% DV
Potassium 5% DV
How to Make It
Cut tofu block crosswise into 4 steaks. Line a plate or small baking sheet with paper towels; place steaks in a single layer on paper towels. Cover steaks with another layer of paper towels, and top with another plate. Place a weight (such as a cast-iron skillet) on top of the plate, and let stand 10 minutes. Drain and pat steaks dry. Sprinkle cornstarch, curry powder, and 3/8 teaspoon of the salt over steaks, pressing to adhere.
Heat 1 tablespoon of the oil in a medium-size cast-iron skillet over medium-high. Add steaks; cook until well seared and golden brown on both sides, about 4 minutes per side.
Meanwhile, whisk together lime juice, honey, garlic, ginger, and remaining 2 tablespoons oil and 1/4 teaspoon salt in a medium bowl. Remove and set aside 2 tablespoons of the dressing. Add cabbage, cilantro, and mint to bowl; toss to coat.
To serve, place 2 tofu steaks and 1 cup cabbage salad on each of 2 plates. Drizzle evenly with reserved dressing; sprinkle with sesame seeds.
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