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Pan Glazed Tofu with Sautéed Onions, Cabbage Slaw and Fixings

April 11, 2011 | Tags: Deborah Madison , Food , Vegetables | Post comment

Pan Glazed Tofu with Sautéed Onions, Cabbage Slaw and Fixings

Even though I wrote “This Can’t be Tofu”, a little book that’s full of interesting tofu recipes, sometimes the simplest preparations are most satisfying, like this one. I brown slabs of tofu in a non-stick skillet then glaze them with a splash of tamari, soy sauce or whatever sauce appeals.  A little smoked salt on the tofu doesn’t hurt, either.  You can serve them with the usual condiments, plus a side of sautéed onions and a light herb-filled green cabbage slaw. The tofu only takes a few moments so assemble so make the slaw first. This is a complete meal, but a stressless one, despite its three elements.

Green Cabbage Slaw

10 ounces green cabbage, quartered, core removed
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh tarragon, finely chopped
1 shallot, finely diced
1 tablespoon apple cider or tarragon vinegar
sea salt and freshly ground pepper
1 teaspoon mustard or mustard-horseradish combination
3 tablespoons olive oil

Slice the cabbage as thinly as you can, using your curved fingers to guide the knife.  Put it in a bowl and toss with the herbs. Put the shallot in another bowl with the vinegar, mustard and ½ teaspoon salt and let sit for a few minutes before whisking in the oil. Pour this over the cabbage, toss well, taste for salt, season with pepper and toss again. Set aside. This is the kind of salad that can wait for you.

Sautéed Onion

2 teaspoons sunflower seed or olive oil
1 large onion, halved and sliced
sea salt and pepper

Heat an 8-inch skillet, add the oil, then add the onion. Cook over medium-high heat, turning the onion pieces occasionally so that they brown nicely. Leave them a little crunchy if you like, or allow them to soften.  Season with salt and pepper.

The Tofu

1 package firm tofu, packed in water
sunflower seed or olive oil for the pan
sea salt or smoked salt and freshly ground pepper
soy sauce or other


Drain the tofu and slice it into 6 pieces.
Warm a 10-inch non-stick pan and coat lightly with oil.  Add the tofu pieces, sprinkle with smoked salt, season with pepper, and cook over medium-high heat for several minutes.  The water in the tofu will evaporate and the fat it contains will brown it.  Turn the pieces over, season and cook the second side until it too is browned, after about 3 minutes. Pour in a few splashes of your chosen condiment and give the pan a shake so that it flows under the tofu.  When the bubbles subside, turn the tofu and repeat on the second side. The tofu should look burnished and golden.

To Serve

Place 2 slabs of tofu on each plate, smother with the onions and add a mound of the cole slaw. Add dabs of condiments as desired.

Serves 3