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!
Prep Time: 2 minutes mins
Cook Time: 15 minutes mins
Total Time: 20 minutes mins
Cuisine: Asian-inspired
Diet Vegan
Serving size: 3
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
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.
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