Ingredients
-
-
1
-
4
-
2
-
2
-
1
-
16
-
-
3
-
2
-
2
-
5
-
2
-
2
-
1
Directions
Kung Pao Sliders (Vegan), From the 2010 Vegetarian Times Chef’s Challenge, this recipe by Mariano Gascon was voted best appetizer But it could easily be a main dish as well , These are great In fairness I modified slightly (pan fried instead of oven fried and substituted a bag of coleslaw mix for the vegies-both to save time) but loved the result They are healthy, quick, and easy gotta love that! Thanks for the great recipe Wish I Could Cook , From the 2010 Vegetarian Times Chef’s Challenge, this recipe by Mariano Gascon was voted best appetizer But it could easily be a main dish as well
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Steps
|
1
Done
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1. to Make Sliders: Cut Tofu Into 8 Slices Lengthwise; Halve Slices to Make 16 Pieces. Transfer to Baking Dish. Whisk Together Soy Sauce, Sugar, Oil, and Cornstarch in Bowl. Pour Over Tofu, Cover, and Chill 1 Hour. |
|
2
Done
|
2. to Make Slaw: Whisk Together Soy Sauce, Mayonnaise, Peanut Butter, Sugar, Vinegar, Oil, Garlic, Pepper, and Cayenne (if Using) in Bowl. Stir in Carrots, Zucchini, and Peanuts. Chill. |
|
3
Done
|
3. Preheat Oven to 375f Coat Baking Sheet With Cooking Spray. Drain Tofu, and Transfer to Prepared Baking Sheet. Bake 25 Minutes. flip, and Bake 20 to 25 Minutes More, or Until Crispy. Fill Buns With 1 Tofu Slice and 2 Tbs. Slaw. |
