Crispy Tofu with Peanut Sauce and Cabbage Slaw
User Reviews
5.0
507 reviews
Excellent
Crispy Tofu with Peanut Sauce and Cabbage Slaw
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
Crispy Tofu
- 1 14-ounce block of Earth Grown Extra-Firm Tofu
- 2 tablespoons Simply Nature Avocado Oil
Cabbage-Carrot Slaw
- ½ of a small green or red cabbage or ⅓ of a large cabbage (about 3 cups shredded, 180g)
- 2 to 3 medium carrots about 1 1/2 cups shredded, 120g
- ½ cup 6g cilantro, roughly chopped
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon Simply Nature Organic Extra Virgin Olive Oil
- 1 tablespoon toasted sesame oil
- ½ teaspoon sea salt
- Freshly cracked black pepper to taste
Peanut Sauce
- 4 tablespoons Simply Nature Creamy Peanut Butter
- 1 tablespoon agave nectar or maple syrup
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons soy sauce (use tamari for gluten-free)
- 1 to 2 teaspoons toasted sesame oil
- 1/2 teaspoon red pepper flakes
- 2 to 3 tablespoons water more as needed
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Instructions
- Pat dry the excess water from the block of tofu. Slice the tofu widthwise into ⅓ to ½-inch thick slices (about 10 slabs on a 14-ounce block). Dab with paper towels to get rid of some excess water.
- Heat the 2 tablespoons of oil in a large nonstick frying pan over medium-high heat. Once the oil is hot, add the tofu slices. Cook for 6 to 8 minutes, gently moving them around the pan as needed to coat evenly in the oil, or until the bottom is golden browned. Stand back to avoid oil sputter. Using a spatula, flip the tofu and cook for 4 to 6 minutes on the other side.
- Note: I find it helpful to use a large spatula and a smaller offset spatula or butter knife to flip the tofu.
- Meanwhile, make the slaw. Shred the cabbage and carrots (using a mandoline, box grater, or food processor shredding disc). Transfer the cabbage and carrots to a large bowl, and add the cilantro. In a small bowl, whisk together the olive oil, sesame oil, lime juice, ½ teaspoon sea salt, and black pepper to taste. Pour the vinaigrette on top of the slaw and toss well to coat. Add a final squeeze of lime juice or a sprinkle of salt and pepper, if needed.
- Meanwhile, make the peanut sauce. Add the peanut butter to a bowl, along with the agave, lime juice, soy sauce, 1 teaspoon of sesame oil, and red pepper flakes. Whisk well to combine until smooth. Taste, adding the additional teaspoon of sesame oil, if desired. Stream in the water, a tablespoon at a time, and whisk until the sauce is pourable but still thick.
Nutrition Information
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Calories
436kcal
(22%)
Carbohydrates
21g
(7%)
Protein
17g
(34%)
Fat
34g
(52%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
9g
Monounsaturated Fat
18g
Sodium
838mg
(35%)
Potassium
616mg
(18%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
6982IU
(140%)
Vitamin C
29mg
(32%)
Calcium
93mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 21g | 7% |
| Protein | 17g | 34% |
| Fat | 34g | 52% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 18g | 90% |
| Sodium | 838mg | 35% |
| Potassium | 616mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 6982IU | 140% |
| Vitamin C | 29mg | 32% |
| Calcium | 93mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
507 reviews
Excellent
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