Sweet chili tofu with broccoli slaw

Prep time: 10 minutes
Total time: 20 minutes
Serves 4
Per serving: 308 calories

Ingredients:

• 350 g block of extra firm tofu
• 2 tbsp canola oil
• 8 square wonton wrappers
• 2 tbsp Thai sweet chili sauce
• 2 garlic cloves, minced
• 2 pkgs 340 g broccoli slaw
• 2 cups bean sprouts
• 3 tbsp oyster sauce
• Fresh ground pepper
• 1 cup chopped cilantro (optional)

Method:

Pat the tofu dry  with paper towels. Cut into 2 squares crosswise, then cut each in half, forming 4 squares. Cut each piece diagonally, making 8 triangles. Set aside.

Heat canola oil in a large non-stick frying pan over medium-high. Cut wonton wrappers  into thin strips. When oil is hot, add wonton strips. Cook until crispy and golden, flipping halfway through, for 1 to 2 minutes. Transfer to a paper-towel-lined plate.

Add tofu to pan. Cook until tofu is golden, with 4 to 5 minutes per side. Transfer tofu to a plate and brush with Thai sweet-chili sauce.

Add the garlic, broccoli slaw and bean sprouts to pan. Cook until vegetables are tender-crisp, for 1 to 2 minutes. Stir in oyster sauce. Season with fresh pepper.

Divide slaw among 4 plates. Top with tofu and crispy wontons. Sprinkle with cilantro, but feel free to lessen it or leave it out for those unsure about the cilantro.

Courtesy Claire Tansey
www.chatelaine.com
@chatelaine
@tanseyclaire