with Crunchy Date Slaw & Peanut Sauce
- ½ cup sushi rice
- 10 oz Hodo® Organic Firm Tofu
- 2 oz dates
- 1 lime
- 6 oz shredded red cabbage
- 2 tbsp sesame seeds
- ¼ cup cornstarch
- ⅓ cup toasted coconut
- ¼ cup panko breadcrumbs
- ¼ cup spicy peanut sauce
- ¼ cup + 1 tsp (½ cup + 2 tsp) vegetable oil*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Medium saucepan with lid
Add the sushi rice, 1 cup (2 cups) water, and a pinch of salt to a medium saucepan and bring to a boil. Cover, reduce heat to low, and cook until grains are tender and water is absorbed, 13 to 15 minutes.
Pat the tofu dry with a clean kitchen towel and cut into 6 (12) slices. Finely chop the dates, removing the pits. Halve and juice the lime(s). Add the chopped dates, lime juice, red cabbage, just 1 tsp (2 tsp) sesame seeds, 1 tsp (2 tsp) vegetable oil, and a pinch of salt to a medium bowl. Toss the crunchy date slaw.
Add the cornstarch and ¼ cup (½ cup) cold water to a small bowl and whisk to combine. Add the remaining sesame seeds, toasted coconut, and panko breadcrumbs to a plate and mix.
Toss the sliced tofu in the cornstarch mixture and press into the coconut breadcrumbs to coat. Heat ¼ cup (½ cup) vegetable oil in a large nonstick skillet over medium heat. Once hot, add the breaded tofu and cook until browned, 3 to 4 minutes per side. Transfer to a plate, sprinkle with salt, and cover loosely to keep warm.
Wipe the skillet clean and return to medium-low heat. Add the peanut sauce and 2 tbsp (4 tbsp) water to the skillet. Simmer until hot, 1 to 2 minutes.
Divide the cooked sushi rice and crunchy date slaw between plates. Top with coconut tofu and serve with peanut sauce for dipping. Bon appétit!