Crispy Chili Garlic Tofu Peanut Slaw (Printable)
Crispy golden tofu in spicy sauce atop fresh crunchy peanut slaw. Perfect weeknight plant-based dinner.
# List of ingredients:
→ Tofu
01 - 14 oz firm tofu, pressed and cut into 3/4 inch cubes
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 3 tbsp neutral oil (canola or sunflower)
→ Chili Garlic Sauce
06 - 3 tbsp soy sauce
07 - 2 tbsp maple syrup or agave
08 - 1 tbsp rice vinegar
09 - 2 tbsp chili garlic sauce or sambal oelek
10 - 2 garlic cloves, minced
11 - 1 tsp toasted sesame oil
→ Peanut Crunch Slaw
12 - 2 cups shredded green cabbage
13 - 1 cup shredded red cabbage
14 - 1 cup shredded carrots
15 - 1 red bell pepper, thinly sliced
16 - 3 green onions, thinly sliced
17 - 1/2 cup roasted peanuts, roughly chopped
18 - 1/2 cup fresh cilantro, chopped
→ Slaw Dressing
19 - 2 tbsp lime juice
20 - 1 tbsp soy sauce
21 - 1 tbsp maple syrup or agave
22 - 1 tbsp toasted sesame oil
23 - 1 tsp grated fresh ginger
24 - Pinch of salt
# Steps:
01 - Toss tofu cubes with cornstarch, salt, and pepper in a bowl until evenly coated.
02 - Heat oil in a large non-stick skillet over medium-high heat. Add tofu and cook, turning occasionally, until all sides are crispy and golden brown, 8 to 10 minutes. Remove from heat and set aside.
03 - Whisk together soy sauce, maple syrup, rice vinegar, chili garlic sauce, minced garlic, and sesame oil in a small bowl until combined.
04 - Return skillet to medium heat. Add chili garlic sauce and cook for 1 minute until bubbling. Add crispy tofu and toss to coat evenly. Remove from heat.
05 - Combine green and red cabbage, carrots, bell pepper, green onions, peanuts, and cilantro in a large bowl.
06 - Whisk together lime juice, soy sauce, maple syrup, sesame oil, grated ginger, and salt in a separate small bowl. Pour over slaw and toss well to coat.
07 - Divide slaw among plates. Top with hot chili garlic tofu. Garnish with extra peanuts or cilantro if desired.
# Expert Advice:
01 -
- The contrast between hot crispy tofu and cool crunchy slaw is absolutely addictive
- You get restaurant quality results with minimal effort and ingredients you probably already have
02 -
- Do not skip pressing the tofu or your cubes will steam instead of crisp up no matter how long you cook them
- The sauce thickens fast once it hits the hot pan, so have your tofu ready to toss in immediately
03 -
- Use a paper towel to pat the cornstarch-coated tofu before cooking for even better crisping
- Let the slaw sit for 10 minutes before serving to allow the flavors to meld together beautifully