I wanted to make something similar to a dish Amy had at Central Market when I was in Austin last week.
– I marinated firm tofu in soy souce, garlic, and Asian hot sauce. I put it under the broiler, but there are a couple of things I’d do different next time. First, I’d broil it ahead of time so that it’s served at room temperature. Second, I’d broil it longer. I had to turn it over once to cook both sides thoroughly.
– The Asian Slaw was excellent. I cut back on the peanut butter, because I just don’t like peanuts. I used Napa cabbage instead of plain cabbage. This could be a very quick salad with bagged cabbage – I saw one at the store with red and green cabbage and carrots.

• Broiled Marinated Tofu
• Super Slaw (Bon Appétit, July 1998)