Ingredients

The following ingredients have 8 Servings
  • 1 14-ounce package of House Foods firm tofu
  • 2 tablespoons sesame oil
  • 3 tablespoons maple syrup
  • 3 tablespoons low-sodium soy sauce
  • sesame seeds for topping (optional)
  • 2 ounces shredded cabbage (I used a mix of red and green cabbage)
  • 1 1/2 ounces (1/2 cup) shredded carrots
  • 3 green onions (sliced)
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 2 Thai chilis (thinly sliced)
  • 1/2 teaspoon sesame oil
  • pinch of salt
  • 1/4 cup vegan mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon white miso paste
  • 1/4 teaspoon garlic powder
  • 8 mini pitas

Instruction

  • Drain the water from the package of tofu, and wrap the tofu in paper towels. Set aside for 10 minutes.
  • In the meantime, prep the vegetables. Mix the vegetables together in a medium bowl. In a small bowl, mix the rice vinegar, sugar, thai chilis, and sesame oil together until the sugar is dissolved. Pour over the vegetables and stir until combined.
  • Mix all the miso aioli ingredients in a small bowl. Set aside.
  • Slice the tofu into 1/4-inch slices. Heat 1 tablespoon of sesame oil in a large saute pan. When the pan is hot, add half of the tofu slices in the pan and let it fry for about 5 to 6 minutes before flipping it over. Make sure that the tofu is golden brown before flipping. Fry the other side for another 5 minutes. Pour the pan-fried tofu strips on a plate. Heat another tablespoon of sesame oil, and finish pan-frying the rest of the tofu.
  • While the tofu strips are cooking, mix the maple syrup and soy sauce together.
  • When the second batch of tofu strips is done, add the rest back to the pan. Pour in the maple syrup mixture, and mix everything for a minute or two. Turn off the heat.
  • Split open the mini pitas. Top one half with 2 tofu strips, pickled vegetables, and miso aioli. Top with the other half of the pita. Serve immediately.