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Crispy Tofu with Peanut Sauce and Cabbage Slaw

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
2 mins
Cook Time
2 mins
Total Time
20 mins
Servings: 3
Calories: 436 kcal
Course: Lunch , Dinner
Cuisine: Asian

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Note: I find it helpful to use a large spatula and a smaller offset spatula or butter knife to flip the tofu.
  4. 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.
  5. 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

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

% 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.