Crispy tofu spicy peanut slaw (Printable)
Golden crispy tofu paired with a vibrant, spicy peanut-lime slaw for a fresh, satisfying meal.
# List of ingredients:
→ Crispy Tofu
01 - 14 oz extra-firm tofu, drained and pressed
02 - 2 tbsp cornstarch
03 - 2 tbsp neutral oil (canola or sunflower)
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
→ Spicy Peanut Lime Slaw
06 - 3 cups shredded green cabbage
07 - 1 cup shredded red cabbage
08 - 1 large carrot, julienned or grated
09 - 1 red bell pepper, thinly sliced
10 - 2 spring onions, sliced
11 - 1/4 cup fresh cilantro, chopped
12 - 1/4 cup roasted peanuts, roughly chopped
→ Peanut Lime Dressing
13 - 3 tbsp creamy peanut butter
14 - 2 tbsp soy sauce (use tamari for gluten-free)
15 - 2 tbsp fresh lime juice
16 - 1 tbsp rice vinegar
17 - 1 tbsp maple syrup or agave
18 - 1 clove garlic, minced
19 - 1 tsp fresh ginger, grated
20 - 1-2 tsp sriracha or chili-garlic sauce
21 - 2 tbsp water (plus more as needed)
# Steps:
01 - Drain tofu and wrap in clean kitchen towel or use tofu press. Apply weight for at least 10 minutes to remove excess moisture. Cut pressed tofu into 3/4-inch cubes.
02 - Place tofu cubes in mixing bowl. Add cornstarch, salt, and black pepper. Toss gently until all pieces are evenly coated with the starch mixture.
03 - Heat neutral oil in large non-stick skillet over medium-high heat. Arrange tofu in single layer without overcrowding. Cook 2-3 minutes per side until golden brown and crispy on all sides. Transfer to plate and set aside.
04 - Combine peanut butter, soy sauce, lime juice, rice vinegar, maple syrup, minced garlic, grated ginger, and sriracha in small bowl. Whisk vigorously until smooth. Add water 1 tablespoon at a time until pourable consistency is reached.
05 - Combine green cabbage, red cabbage, carrot, bell pepper, spring onions, cilantro, and chopped peanuts in large mixing bowl. Pour dressing over vegetables. Toss thoroughly until all ingredients are evenly coated.
06 - Divide dressed slaw among 4 serving plates or bowls. Arrange crispy tofu cubes on top. Garnish with additional peanuts and fresh cilantro if desired. Serve immediately while tofu remains crisp.
# Expert Advice:
01 -
- The contrast between hot crispy tofu and cool tangy slaw keeps every bite interesting
- Everything can be prepped ahead and assembled in minutes for weeknight dinners
- The peanut lime dressing is addictive enough to put on everything else in your fridge
02 -
- Crowding the pan while cooking tofu will steam it instead of crisping it, so work in batches if needed
- The dressing thickens as it sits, so add more water right before serving if needed
- Extra firm tofu really does matter here, silken or soft varieties wont hold their shape
03 -
- Cut your tofu into uniform cubes so they all cook at the same rate
- Warm your peanut butter slightly in the microwave if it's too stiff to whisk smoothly