Protein Swap | Carb-Wise: Bang Bang Tofu
over Asian Greens & Sweet Chili Slaw
Cooking time
30 minutes
Servings
2/4
Calories
880 /serving
Bang bang, you’re fed! Have some fun with a style of cooking loosely filed under North American Chinese. You’ll dunk cubes of tofu into a blend of almond flour and coconut for a wonderfully textured coating. It goes into the oven to bake and comes out golden crusted on the outside and moist on the inside, ready for a drizzle (or dip) into a tangy sweet chili mayo sauce. Sautéed Asian greens and a quick slaw round out the order.
We will send you:
- 1 Block of tofu (non-GMO)
- 150g Shredded cabbage
- 1 Scallion
- 340g Asian greens (yu choy or gai lan)
- 60ml Sweet chili sauce
- 60ml Mayonnaise
- 30ml Rice vinegar
- 25g Shredded coconut
- 30g Almond flour
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Almonds, Eggs, Sesame, Soy
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
62 g
Saturated Fat
13 g
Sodium
1680 mg
Total Carb
51 g
Sugars
32 g
Protein
36 g
Fibre
12 g
Preparation
Prepare the tofu
Preheat the oven to 450°F. Pat the tofu dry with paper towel and cut into medium cubes; season with S&P. In a small bowl, combine 1 tbsp of the mayo, 1 tsp water (double both for 4 portions), ⅓ of the spices and S&P. In a second small bowl, combine the almond flour, coconut, ½ the remaining spices and S&P. Coat the tofu in the mayo mixture (shaking off any excess), then in the coconut mixture (pressing to adhere). Transfer to a lined sheet pan as you go.
Bake the tofu
Bake the tofu, flipping halfway, 8 to 12 min., until crispy.
Mise en place
Meanwhile, remove the bottom inch of the gai lan stems. Thinly slice the scallion crosswise, separating the white bottom and green top. In a third small bowl, make the chili mixture by combining the chili sauce, vinegar and white bottom of the scallion. In a medium bowl, make the bang bang sauce by combining ½ the chili mixture and the remaining mayo.
Cook the gai lan
In a large pan, heat a drizzle of oil on medium. Add the gai lan and sauté, 1 to 2 min., until beginning to soften; season with the remaining spices and S&P. Add 1 tbsp water (double for 4 portions) and cook, partially covered, stirring occasionally, 2 to 3 min., until crisp-tender.
Make the slaw
Meanwhile, in a large bowl, combine the cabbage, remaining chili mixture and S&P.
Plate your dish
Divide the gai lan and slaw between your plates. Top with the tofu. Garnish with the green top of the scallion. Serve the bang bang sauce on the side. Bon appétit!
