Sesame Tofu Sliders

with Miso-Ginger Slaw

Makes 8 sliders


Miso-Ginger Dressing:

1 shallot, peeled and roughly chopped

3 garlic cloves

4-inch knob peeled ginger

½ cup rice vinegar

1 tablespoons honey or agave

1 tablespoons soy sauce or tamari

½ teaspoon sesame oil

½ teaspoon packed lime zest

2 tablespoons fresh lime juice

1 teaspoon packed mandarin zest

¼ cup fresh mandarin juice

⅓ cup white (shiro) miso

1½ cups Spotlight™ Oil

½ teaspoon salt

Sriracha Aioli:

½ cup Spotlight™ vegan mayonnaise

1 tablespoon Sriracha

1 teaspoon agave

1 small lime, zested and juiced

1 garlic clove, grated

Miso-Ginger Slaw:

½ cup each: shredded red and green cabbage

½ cup julienned carrots

½ cup scallions, cut into thin strips on the bias

¼ cup julienned basil leaves

Sesame Crusted Tofu:

1 16oz package extra-firm tofu, drained, patted dry, and cut into 8 squares

¼ cup cornstarch

2 tablespoons each: black and white sesame seeds

½ cup Spotlight™ Oil

8 slider buns, like King’s Hawaiian

pretzel rolls


Miso-Ginger Dressing:

Put all ingredients into a blender and process until smooth and fluffy. You’ll have more dressing than you need for this recipe. Reserve the rest for another use.

Sriracha Aioli:

Mix the ingredients togetherin a bowl.

Miso-Ginger Slaw:

Mix the slaw ingredients together with ¼ cup dressing.

Sesame Crusted Tofu:

Toss the tofu squares in cornstarch, pressing to adhere. Drizzle ¼ cup of dressing over the tofu, tossing to coat. Sprinkle the sesame seeds over the tofu, turning the squares to get seeds on all sides. Heat the Spotlight™ Oil in a non-stick pan over medium-high heat, until shimmering. Add the tofu and fry on all sides, about a minute on each side, until the whole square is crisp and golden.

To Serve:

Line a tray with the slider buns. Put a tablespoon of sriracha aioli on the bottom of each bun. Add the crispy tofu, then the slaw. Spread a little more sriracha aioli on the top bun, place the bun on top and serve.