Pan-Seared Asian Tofu with Cabbage

Ingredients

• 4 teaspoons canola oil divided
• 16 ounce cabbage-and-carrot coleslaw 
• 0.3 teaspoon pepper red crushed
• 0.3 cup cilantro leaves fresh chopped
• 0.1 teaspoon garlic powder 
• 0.3 cup diagonally cut green onions 
• 0.5 teaspoon ground ginger 
• 0.5 teaspoon hot sauce 
• 2 tablespoons brown sugar light
• 3 tablespoons soya sauce low-sodium
• 0.3 teaspoon salt 
• 1 tablespoon sesame seed toasted
• 14 ounce spicy tofu drained reduced-fat

Equipment

• bowl
• frying pan
• paper towels
• cutting board

Directions

1. Cut tofu crosswise into 8 (1/2-inchthick) slices.
2. Place tofu slices on several layers of heavy-duty paper towels. Cover tofu with additional paper towels.
3. Place a cutting board on top of tofu.
4. Let stand 10 minutes.
5. While tofu stands, combine brown sugar and next 6 ingredients in a small bowl.
6. Heat 3 teaspoons oil in a large nonstick skillet over medium-high heat.
7. Add tofu; cook 3 to 4 minutes on each side or until browned.
8. Remove from pan, and place tofu in a shallow dish; top with half of brown sugar sauce. Cover and keep warm.
9. Reduce heat to medium.
10. Add remaining 1 teaspoon oil, red pepper, and green onions to pan; saut 1 minute.
11. Add coleslaw to pan, and saut 6 minutes or just until soft.
12. Divide slaw mixture among plates. Top with tofu, and drizzle evenly with remaining sauce.
13. Sprinkle with cilantro.