As everyone remembers, yesterday was the Super Bowl. We hosted a party at our house. Unfortunately for me, my Steelers lost but it was a good game and it’s hard not to like the Green Bay Packers (well, except when they beat the Steelers, then it’s easier). Fortunately for me, our Super Bowl food was a hit! I prepared Kung Pao Tofu Sliders and my husband made pulled pork with pickled onion sliders. Both were quite delicious if I say so myself.
Making Kung Pao Sliders
The recipe from the latest issue of the Vegetarian Times magazine. The sliders are made of marinated and baked tofu squares and a carrot and zucchini slaw.
First, I spent way too much time julienning carrots and zucchini. I wonder if it would have been okay to shred the veggies with my food processor instead.
Then they were mixed with the crazy dressing that had soy sauce, sesame oil, peanut butter, mayo, natural cane sugar, garlic, cayenne powder and probably other things I can’t remember. The slaw chilled overnight.
On Sunday, I cut up two packages of extra firm tofu into small squares.
It was marinated in soy sauce, sesame oil and sugar.
It was then baked for 25 minutes on each side. After that, assembling it with the slaw and bun proved it was absolutely delicious! You can see the pulled pork slider in the picture as well.
Slider buns are tad tricky to find, so we used “brown-n-serve” rolls from HEB, our grocery store. They were cheap and perfectly sized! And now we have them left over for dinner for most of the week, yum 🙂