Asian Tofu Sliders

Robin and I have been on an Asian food/flavor binge. Not sure this recipe qualifies as Asian food but I do know it qualifies, hands down, for Asian flavor. For a change up, substitute mini bagels for slider buns. 

Slider Ingredients: 

14 ounces extra-firm tofu (patted dry) 

4 tablespoons Tamari 

2 tablespoons natural cane sugar 

2 teaspoons sesame oil 

1 teaspoon cornstarch 

16 wheat or white slider-size buns 

Slaw Ingredients: 

3 tablespoons Tamari 

2 tablespoons Vegenaise 

2 tablespoons organic peanut butter 

5 teaspoons natural cane sugar 

2 tablespoons rice vinegar 

2 teaspoons sesame oil 

1 clove garlic (minced) 

1/8 teaspoon fresh ground pepper 

1 pinch cayenne pepper 

4 medium carrots (julienned or shredded) 

2 medium zucchini (julienned or shredded) 

¼ cup peanuts (chopped fine) 

Directions: 

Preheat oven to 375 degrees. 

To make Slaw: Whisk together soy sauce, vegenaise, peanut butter, sugar, vinegar, oil, garlic, pepper, and cayenne in bowl. Stir in carrots, zucchini, and peanuts. Chill while preparing tofu. 

To make Tofu for Sliders: Cut tofu into 8 slices lengthwise; halve slices to make 16 pieces. Transfer to baking dish. Whisk together soy sauce, sugar, oil, and cornstarch in bowl. Pour over tofu, cover, and chill 30 minutes. Coat baking sheet with cooking spray. Drain tofu, and transfer to prepared baking sheet. Bake 25 minutes. 
Flip, and bake 20 to 25 minutes more, or until crispy. Set aside and bring out the slaw. 

To make Sliders: Fill buns with 1 tofu slice and 2 tablespoons slaw.