Josh's Recipes

Crispy Tofu & Slaw

by rainbow plantlife

a plate of tofu and slaw

Ingredients

Crispy Tofu

  • 14 oz tofu
  • 2 tbs avocado oil

Cabbage-Carrot Slaw:

  • ½ head green or red cabbage
  • 1 large carrot
  • ½ cup (6g) cilantro

Slaw Dressing:

  • 2 tbs lime juice
  • 1 tbs extra virgin olive oil
  • 1 tbs toasted sesame oil
  • ½ tsp sea salt
  • pepper to taste

Peanut Sauce:

  • 4 tbs peanut butter
  • 1 tbs maple syrup
  • 1 tbs lime juice
  • 2 tsp soy sauce
  • 1 ½ tsp toasted sesame oil
  • ½ tsp red pepper flakes
  • 2 to 3 tbs water

Directions

Crispy Tofu

  1. Pat dry the excess water from the block of tofu. Slice the tofu widthwise into ⅓ to ½ inch thick slices. Dab with paper towels to get rid of some more excess water.
  2. Heat the 2 tbs 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. Using a spatula, flip the tofu and cook for 4 to 6 minutes on the other side.

Cabbage-Carrot Slaw

  1. Shred the cabbage and carrot. Transfer the cabbage and carrots to a large bowl, and add the cilantro
  2. In a small bowl, whisk together the olive oil, sesame oil, lime juice, sea salt, and black pepper. Pour this 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.

Peanut Sauce

  1. Make the peanut sauce in separate bowl by mixing the peanut butter, maple syrup, lime juice, soy sauce, sesame oil and red pepper flakes. Whisk well until smooth. Add water a tablespoon at a time, whisking until the sauce is pourable but still thick.
  2. Cover plate with cabbage-carrot slaw, place tofu on top then drizzle peanut sauce on top and serve