Crispy Tofu with Peanut Sauce and Cabbage Slaw

Name: Crispy Tofu with Peanut Sauce and Cabbage Slaw
Prep time: 2 min
Cook time: 15 min
Total time: 20 min
Yield: 3 porsi
Cuisine: Indonesian
Ingredients: 1 14 -ounce block of Earth Grown Extra-Firm Tofu; 2 tablespoons Simply Nature Avocado Oil; 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; 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)

Crispy golden tofu (that requires no pressing!) gets drizzled with a creamy and indulgent peanut sauce, and paired alongside a refreshing, citrusy cabbage-carrot slaw. A gourmet dinner in just 20 minutes!

⏱️ 20 min 🔪 Prep: 2 min 🔥 Cook: 15 min 📊 Easy 👁️ 2 views

👨‍🍳 Start Cooking

Crispy Tofu with Peanut Sauce and Cabbage Slaw

Foto: Rainbow Plant Life

Ingredients

3 servings

1 14 -ounce block of Earth Grown Extra-Firm Tofu
2 tablespoons Simply Nature Avocado Oil
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
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)

Steps

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.