This recipe is from Vegetarian Times, but I made just a few alterations. The original recipe is called “Kung Pao Sliders,” but I’m not sure where the kung pao is because they weren’t spicy at all—the recipe only calls for an optional pinch of cayenne. The recipe also says it makes 16 sliders and I sliced the tofu the same way and ended up with just 14. Next time, I’ll actually just cut large slabs instead of using 2 per slider, because they were pretty small. If you want them to have more of a kick, I suggest adding more cayenne, or some sriacha to the slaw mixture. Ok, with all of that out of the way, I have to say, these were quite delicious. The slaw is really flavorful and any leftovers would be great eaten alone, or on some rice or noodles. I made some fries to go with them and it was a great meal. (I guess you can call it “Frasian” dining . . .)

INGREDIENTS:
Sliders:
1 14-oz pkg extra firm tofu, patted dry
4 Tbs low-sodium soy sauce (I used tamari)
2 Tbs natural cane sugar
2 tsp toasted sesame oil
1 tsp cornstarch
(I also added 1 Tbs yellow miso)
slider buns
Slaw:
3 Tbs low-sodium soy sauce (or tamari)
2 Tbs vegan mayo
2 Tbs creamy peanut butter
5 tsp natural cane sugar (I reduced this to 2 tsp)
2 Tbs rice vinegar
2 tsp toasted sesame oil
1 clove garlic, minced
1/8 tsp black pepper
4 medium carrots, julienned* (I recommend 2 carrots, as there was a lot of slaw left—unless you’re fine with that)
2 medium (I recommend small ones) zucchini, julienned*
1/4 C dry-roasted peanuts, chopped
Optional: sriacha or other hot sauce for some heat
*Another option is to use a peeler and make ribbons of carrots and zucchini—this can be much easier than julienning them.

DIRECTIONS:
I recommend making this a couple of hours ahead of time to allow the tofu to marinate and give yourself plenty of prep time. The recipe says to cut the tofu into 8 slices lengthwise; halve the slices to make 16 pieces. I did the best I could. (Again, next time I’ll make larger cuts.)

In a small bowl, whisk together the soy sauce, cane sugar, toasted sesame oil and cornstarch. (This is also where I added in the miso). Pour about a third of the sauce on the bottom of a baking dish and place the tofu squares in the pan. Pour the remaining sauce over the tofu to coat it.

Cover and chill while you prepare the slaw. Basically, whisk together all of the slaw ingredients (minus the veggies and peanuts) in a large bowl. Stir in the carrots, zucchini, and peanuts. Cover and chill.

Preheat oven to 375. Coat a baking sheet with cooking spray and transfer the tofu to the sheet. The recipe says to drain the tofu, but I just poured the marinade over the tofu.

Bake 20-25 minutes, then flip and bake 15-20 minutes. I reduced the times a little from the original recipe because mine seemed to bake pretty fast. Every oven runs different, so just check them often to make sure they’re not burnt to a crisp. On to assembling them . . .

Add about 2 Tbs of slaw and you’re ready to eat! Enjoy!

Tofu Sliders

 

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This recipe is from Vegetarian Times, but I made just a few alterations. The original recipe is called "Kung Pao Sliders," but I'm not sure where the kung pao is because they weren't spicy at all---the recipe only calls for an optional pinch of cayenne. The recipe also says it makes 16 sliders and I sliced the tofu the same way and ended up with just 14. Next time, I'll actually just cut large slabs instead of using 2 per slider, because they were pretty small. If you want them to have more of a kick, I suggest adding more cayenne, or some sriacha to the slaw mixture. Ok, with all of that out of the way, I have to say, these were quite delicious. The slaw is really flavorful and any leftovers would be great eaten alone, or on some rice or noodles. I made some fries to go with them and it was a great meal. (I guess you can call it "Frasian" dining . . .)

Author: Epicurean Vegan

Serves: 6

Ingredients

• Sliders:
• 1 14-oz pkg extra firm tofu, patted dry
• 4 Tbs low-sodium soy sauce (I used tamari)
• 2 Tbs natural cane sugar
• 2 tsp toasted sesame oil
• 1 tsp cornstarch
• (I also added 1 Tbs yellow miso)
• slider buns
• Slaw:
• 3 Tbs low-sodium soy sauce (or tamari)
• 2 Tbs vegan mayo
• 2 Tbs creamy peanut butter
• 5 tsp natural cane sugar (I reduced this to 2 tsp)
• 2 Tbs rice vinegar
• 2 tsp toasted sesame oil
• 1 clove garlic, minced
• ⅛ tsp black pepper
• 4 medium carrots, julienned* (I recommend 2 carrots, as there was a lot of slaw left---unless you're fine with that)
• 2 medium (I recommend small ones) zucchini, julienned*
• ¼ C dry-roasted peanuts, chopped
• Optional: sriacha or other hot sauce for some heat
• *Another option is to use a peeler and make ribbons of carrots and zucchini---this can be much easier than julienning them.

Directions

1. I recommend making this a couple of hours ahead of time to allow the tofu to marinate and give yourself plenty of prep time. The recipe says to cut the tofu into 8 slices lengthwise; halve the slices to make 16 pieces. I did the best I could. (Again, next time I'll make larger cuts.)
2. In a small bowl, whisk together the soy sauce, cane sugar, toasted sesame oil and cornstarch. (This is also where I added in the miso). Pour about a third of the sauce on the bottom of a baking dish and place the tofu squares in the pan. Pour the remaining sauce over the tofu to coat it.
3. Cover and chill while you prepare the slaw. Basically, whisk together all of the slaw ingredients (minus the veggies and peanuts) in a large bowl. Stir in the carrots, zucchini, and peanuts. Cover and chill.
4. Preheat oven to 375.
5. Coat a baking sheet with cooking spray and transfer the tofu to the sheet. The recipe says to drain the tofu, but I just poured the marinade over the tofu.
6. Bake 20-25 minutes, then flip and bake 15-20 minutes. I reduced the times a little from the original recipe because mine seemed to bake pretty fast. Every oven runs different, so just check them often to make sure they're not burnt to a crisp.
7. To assemble, serve on buns with a scoop of slaw. Enjoy!

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