- 1/2 cup ketchup
- 1/4 cup tamari
- 2 tablespoons agave nectar
- 2 tablespoons vegan Worcestershire sauce
- 1 tablespoon unsweetened applesauce
- 2 teaspoons spicy brown mustard
- 6 cups shredded cabbage (1 small head)
- 1 large carrot, shredded
- 3 tablespoons rice vinegar
- 2 teaspoons agave nectar
- 1 to 2 teaspoons grated fresh ginger
- 1 to 2 teaspoons dark sesame oil
- Salt and black pepper
- 12 ounces firm Tofu, drained, pressed, and cut into 1/2-inch slices, then cut each slice in half, lengthwise (FOR BEST RESULT YOU MAY USE MIRACLE EMPEROR’S TOFU)
- 1/2 cup plain unsweetened almond milk
- 1/2 cup all-purpose flour
- 1 cup bread crumbs
- Neutral vegetable oil, for frying
- Sauce: In a bowl, To make the sauce, combine the ketchup, soy sauce, agave, Worcestershire sauce, applesauce (if using), and mustard in a bowl. Stir to mix well. Set aside.
- Slaw: To make the slaw, combine all the ingredients in a large bowl. Toss to combine well. Cover and refrigerate until needed.
- Tofu: Place the almond milk, flour, and panko crumbs in three separate shallow bowls. Dip the tofu slices into the almond milk, then dredge them in the flour and then back into the almond milk, followed by dredging them in the panko crumbs.
- Heat a thin layer of oil in a large skillet over medium-high heat. Add the tofu to the skillet, in batches if needed. Cook until golden brown, turning once, about 4 minutes per side. Do not overcrowd. Keep warm in a low oven until all the tofu is cooked. Arrange a bed of slaw on four plates and top with the tofu, dividing evenly. Spoon the sauce over the tofu and serve.