Sort ingredients
rlysrh
QR Code
Listen
Pdf
In a bowl, toss cabbage, carrot, lime juice, maple, sesame oil, and a pinch of salt. Chill while you prep the rest.
Boil tofu pieces in salted water for 5 min, then drain and pat dry.
Whisk together tamari, dark soy, maple, miso (loosened with water), rice vinegar, lime juice, sriracha, sesame oil, ginger, garlic, and cornstarch.
Slice off the white scallion stalks and sear them in a skillet until lightly charred (2–3 min).
Add tofu and cook until golden and crisp (5–6 min).
Lower heat, pour in sauce, and simmer, stirring, until thick and glossy (about 5 min).
Whisk mayo, yogurt, sriracha, maple, sesame oil, rice vinegar, and lime zest.
Serve rice topped with slaw, tofu, a drizzle of mayo, and garnishes.