Crispy Tofu with Peanut Sauce and Cabbage Slaw
User Reviews
5
Crispy Tofu with Peanut Sauce and Cabbage Slaw
Description
This recipe begins with extra-firm tofu that is sliced and patted dry to remove moisture, then pan-fried in avocado oil until each side develops a golden, crispy surface. The cabbage and carrots are thinly shredded and combined with cilantro to create a bright, fresh slaw. The slaw dressing consists of lime juice, olive oil, toasted sesame oil, salt, and black pepper, which adds a tangy and slightly nutty flavor.
The peanut sauce is made by whisking together creamy peanut butter, agave nectar, lime juice, soy sauce, toasted sesame oil, red pepper flakes, and water to adjust consistency. This sauce contributes a creamy, sweet, tangy, and mildly spicy element that complements the crispy tofu and crunchy slaw, creating a balanced dish.
This combination provides contrasting textures and flavors: the crispy exterior of the tofu, the crisp and fresh slaw, and the smooth, spiced peanut sauce. It works well as a lunch or light dinner, and can be served on its own or with steamed rice or noodles if desired.
Ingredients
Crispy Tofu
- 1 tofu 14-ounce block, Earth Grown Extra-Firm
- 2 tablespoons avocado oil Simply Nature
Cabbage-Carrot Slaw
- ½ cabbage or ⅓ of a large cabbage (about 3 cups shredded, 180g, small, green or red
- 2 to 3 carrot about 1 1/2 cups shredded, 120g, medium
- ½ cup cilantro 6 g, roughly chopped
- 2 tablespoons lime juice freshly squeezed
- 1 tablespoon extra virgin olive oil Simply Nature Organic
- 1 tablespoon sesame oil toasted
- ½ teaspoon salt sea salt
- black pepper freshly cracked, to taste
Peanut Sauce
- 4 tablespoons peanut butter Simply Nature Creamy
- 1 tablespoon agave nectar or maple syrup
- 1 tablespoon lime juice freshly squeezed
- 2 teaspoons soy sauce (use tamari for gluten-free)
- 1 to 2 teaspoons sesame oil toasted
- 1/2 teaspoon red pepper flakes
- 2 to 3 tablespoons water more as needed
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
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
