Crunchy Tofu Meets Creamy Peanut Slaw
Ingredients:
For the Tofu:
- 1 block (14 oz) firm tofu, pressed and cubed
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- 2 tbsp cornstarch
- 2 tbsp olive oil
For the Slaw:
- 3 cups shredded cabbage (green or purple)
- 1 cup shredded carrots
- 1/2 cup sliced red bell peppers
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
For the Creamy Peanut Dressing:
- 1/3 cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp honey or maple syrup
- 1 tsp ginger, grated
- 2-3 tbsp water
Directions:
1. Marinate tofu cubes in soy sauce and sesame oil for 10 minutes. Coat in cornstarch.
2. Heat olive oil in a skillet over medium heat. Fry tofu cubes until golden and crispy, then set aside.
3. In a large bowl, combine shredded cabbage, carrots, bell peppers, and cilantro.
4. Whisk together all dressing ingredients, thinning with water as needed.
5. Toss the slaw with the dressing, then top with crispy tofu and a sprinkle of chopped peanuts.
Recipe Information: Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Calories: 330 per serving | Servings: 4