When I started making dishes with cold tofu, I was pretty much doing it because I didn’t want to cook anything. But now, I’m doing it because I really like how it tastes.
So today, for my bowl, I started with some shredded cabbage and almost made an asian hoisin coleslaw with it. I made a dressing with hoisin sauce, rice vinegar, sriracha and sesame oil. Super easy and super tasty. I poured some of that over the cabbage and just let it hang out for a bit. With the extra sauce, I poured it over some cubed tofu that I pressed for 30 minutes. It was a really good sauce.
Once I had those 2 components done, then I could get my accompaniments and put it all together. So I chopped some cucumber and made a little avocado fan and that was pretty much it.
So the coleslaw was on the bottom, then went the tofu, cucumber and avocado. To decorate, I sprinkled some sesame seeds and peanuts.
I really enjoyed this lunch. I ended up just mixing everything together so that I could get each thing in every bite. Satisfying and super nutritious.
Here are my other posts that had cold tofu and you should definitely check them out! Cold Tofu Bowl and Veggie Stirfry with Cold Tofu