To Hu Ang Swai Chei Grilled Tofu with Mango Slaw
Take your taste buds on a culinary journey with To Hu Ang Swai Chei Grilled Tofu with Mango Slaw—a vibrant, Asian-inspired dish that perfectly balances smoky, tangy, and sweet flavors. This recipe features tender slices of marinated grilled tofu, infused with a bold blend of soy sauce, lime juice, and sesame oil, then seared to golden perfection. The crisp, refreshing mango slaw combines ripe mango, crunchy carrots, and vibrant red cabbage, all tossed in a zesty rice vinegar dressing with a hint of sweetness. Perfect for a healthy weeknight dinner or a crowd-pleasing vegan BBQ option, this 30-minute dish is as visually stunning as it is satisfying. Serve it fresh, garnish with bright cilantro, and savor this irresistible, plant-based creation!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 0.5 teaspoons ground black pepper
- 1 large ripe mango, julienned
- 1 medium carrot, julienned
- 2 cups red cabbage, shredded
- 0.5 cup cilantro, chopped
- 2 stalks scallions, thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon honey (or agave syrup for vegan version)
- 0.5 teaspoons salt
- 1 teaspoon olive oil
Instructions
Press the tofu to remove excess moisture. Wrap the block of tofu in a clean kitchen towel, place a heavy object on top, and let it sit for 15 minutes.
Once pressed, cut the tofu into 1-inch thick slices and set aside.
In a small bowl, whisk together soy sauce, lime juice, sesame oil, minced garlic, and ground black pepper to create the marinade. Pour the marinade over the tofu slices in a shallow dish, ensuring all pieces are coated. Let the tofu marinate for 15-20 minutes.
While the tofu is marinating, prepare the mango slaw. In a large bowl, combine the julienned mango, carrot, shredded red cabbage, chopped cilantro, and sliced scallions.
In a small mixing bowl, whisk together rice vinegar, honey (or agave syrup), salt, and olive oil to create the slaw dressing. Pour the dressing over the mango slaw and toss until evenly coated.
Heat a grill pan or outdoor grill to medium heat. Lightly oil the grill grates to prevent sticking.
Remove the tofu slices from the marinade (reserving the marinade) and place them on the hot grill. Cook for 3-4 minutes on each side, brushing with the reserved marinade for added flavor, until grill marks appear and the tofu is heated through.
Remove the grilled tofu from the grill and let it rest for a minute.
To serve, plate a portion of the mango slaw and top it with a few slices of grilled tofu. Garnish with additional cilantro if desired.
Enjoy your To Hu Ang Swai Chei Grilled Tofu with Mango Slaw!
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 13.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3087 mg | 134% | |
| Total Carbohydrate | 90.8 g | 33% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 61.4 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 844 mg | 65% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2174 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
