I used the excess dressing (and there was a lot) from the Asian slaw as a tofu marinade. I had frozen some tofu previously, so after it thawed, I poured in the marinade. It sat in the container for a few days. Then when I was ready to cook, I sliced it up.
Along with Strawberries, I picked snow peas and snap peas, so I mixed a handful of each along with a few carrots and stir fried them in sesame oil. I started the tofu in the oven, but finished them in the frying pan to give them a bit of a sear.
I thought it tasted pretty good. Not as well received by the other two...womp womp.
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