1 tsp grated ginger (or ginger paste, but use less)
1 cup thinly sliced bell pepper
1 cup shelled Edamame
1 cup baby corn
3 tbsp. cilantro
1/4 cup green onions
3 cups shredded cabbage (or 1 pkg coleslaw mix)
2 tbsp. sesame seeds, plus enough to cover a bowl for crusting tofu
extra firm tofu
In a bowl combine sesame oil, soy sauce, rice wine vinegar, honey, lime juice, balsamic, ginger, and a pinch of salt. Chop green onions and cilantro and add to mix. Set aside. This will be the dressing for the slaw.
Drain tofu and pat dry. To get out some of the extra moisture press between two paper towels. Set aside.
Slice the cabbage and bell pepper into slivers and throw into a clean bowl together. Add edamame and baby corn to the bowl of cabbage and peppers.
Slice tofu into inch squares (thin). Put sesame seeds into a small bowl. Place tofu in sesame seeds until covered on both sides. Heat sesame oil in a pan to medium high. Place the tofu in the pan and cook on each side for about 5 minutes or until tofu is crisped and warmed through.
While the tofu is cooking, dress the slaw mixture and toss to fully coat. Serve alongside the sesame tofu.