Crispy Garlic Chili Tofu Peanut Cabbage (Printable)
Crispy tofu in spicy garlic chili sauce over crunchy peanut cabbage slaw. Fresh, vibrant, and satisfying.
# List of ingredients:
→ For the Crispy Tofu
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 2 tbsp neutral oil (such as canola or vegetable)
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
→ For the Garlic Chili Sauce
06 - 2 tbsp soy sauce (or tamari for gluten-free)
07 - 1 tbsp chili garlic sauce (e.g., sambal oelek)
08 - 1 tbsp maple syrup or agave
09 - 1 tbsp rice vinegar
10 - 2 cloves garlic, minced
11 - 1 tsp fresh ginger, grated
12 - 1 tbsp water
→ For the Peanut Cabbage Slaw
13 - 2 cups shredded green cabbage
14 - 1 cup shredded red cabbage
15 - 1 large carrot, julienned or grated
16 - 1 small red bell pepper, thinly sliced
17 - 2 spring onions, sliced
18 - 1/4 cup roasted peanuts, chopped
19 - 1/4 cup fresh cilantro, chopped (optional)
→ For the Peanut Dressing
20 - 3 tbsp smooth peanut butter
21 - 1 1/2 tbsp lime juice
22 - 1 tbsp soy sauce (or tamari)
23 - 1 tbsp maple syrup or agave
24 - 1 tbsp water
25 - 1 tsp toasted sesame oil
# Steps:
01 - Pat tofu dry and cut into 3/4-inch cubes. Toss with cornstarch, salt, and pepper until evenly coated.
02 - Heat oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook, turning occasionally, until all sides are golden and crispy (8–10 minutes). Transfer to a plate lined with paper towel.
03 - In a small bowl, whisk together all sauce ingredients until smooth.
04 - Return the crispy tofu to the pan over medium-low heat. Pour in the sauce and toss to coat, cooking for 2–3 minutes until the sauce thickens and clings to the tofu. Remove from heat.
05 - In a large bowl, combine green cabbage, red cabbage, carrot, bell pepper, spring onions, peanuts, and cilantro.
06 - In a small bowl, whisk together peanut butter, lime juice, soy sauce, maple syrup, water, and sesame oil until creamy. Pour over slaw and toss to combine.
07 - Divide the peanut cabbage slaw among plates or bowls. Top with crispy garlic chili tofu. Garnish with extra peanuts and cilantro if desired.
# Expert Advice:
01 -
- The contrast between hot crispy tofu and cool crunchy slaw is absolutely addictive
- That garlic chili sauce hits perfect sweet and spicy notes that make you want to lick the plate
- Everything comes together so quickly youll feel like a restaurant chef in your own kitchen
02 -
- Dont skip pressing the tofu, I tried once and the difference in texture was honestly disappointing
- The sauce thickens fast once it hits the hot pan, so have everything ready before you start that step
- Letting the slaw sit for even 10 minutes before serving lets the flavors soften into something even better
03 -
- Crowding the pan while cooking tofu will make it steam instead of crisp, so work in batches if needed
- Taste your peanut dressing before pouring it over, sometimes it needs an extra splash of lime or water to get the right consistency