BBQ Tofu Corn Slaw Rice Boxes

Ingredients

• 14 oz extra-firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 1 tbsp olive oil
• 1/3 cup BBQ sauce
• 3 cups cooked brown rice
• 2 cups shredded green cabbage
• 1 cup corn kernels, fresh or thawed
• 1 cup shredded carrots
• 1/2 cup diced bread-and-butter pickles
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped scallions

Method

1. Press tofu for 10 minutes, then cube and toss with cornstarch.
2. Sear tofu in olive oil until golden on the edges.
3. Add BBQ sauce and toss until glossy.
4. Whisk vinegar, olive oil, Dijon, honey, salt, and pepper.
5. Toss cabbage, corn, carrots, pickles, and scallions with dressing.
6. Pack rice, BBQ tofu, and slaw into 4 lunch boxes.