Tangy Cabbage Slaw With Crispy Tofu

Preheat the oven to 450 degrees F (235 degrees C). Line a sheet pan with aluminum foil.

Pat tofu dry with paper towels on all sides. Using a sharp knife, cut tofu into 3/4-inch cubes, and spread out on the prepared pan.

Combine salt, white pepper, paprika, garlic powder, and powdered ginger in a small bowl. Sprinkle seasoning mix on tofu pieces, and rotate to season all sides. Sprinkle panko crumbs on all sides of tofu, and lightly press to adhere. Spray tofu cubes lightly with avocado oil spray on all sides.

Bake in the center of the preheated oven until browned and very crisp, about 20 minutes. Remove from the oven and allow to cool slightly on the pan.

Meanwhile, for dressing, combine soy sauce, rice vinegar, avocado oil, garlic, ginger, sugar, and chili sauce in a container with a tight fitting lid. Close the lid and shake vigorously, until well mixed. Taste dressing; season with salt and adjust sugar, if necessary.

Stir together the coleslaw mix, red cabbage, and bell pepper together in a bowl. Add the dressing and toss.

Place the slightly cooled baked tofu on top of the salad, and sprinkle almonds and green onions on top. Sprinkle with sesame seeds, and serve immediately.