Crispy Tofu with Cabbage Slaw and Peanut Sauce
Ingredients: extra firm tofu, avocado oil, cabbage, carrots, cilantro · 20 min cook time · 500kcal · ~₩9,000
Ingredients
14ounce block extra firm tofu, 2tablespoons avocado oil, 0.5head cabbage, 2medium carrots, 0.25bunch cilantro, 1tablespoon extra virgin olive oil, 2teaspoons toasted sesame oil, 1tablespoon lime juice, 0.5teaspoon salt, 4tablespoons creamy peanut butter, 1tablespoon agave nectar, 2teaspoons soy sauce, 0.5teaspoon crushed red pepper, 2tablespoons water
Instructions
1. Drain the extra firm tofu and wrap it in towels to blot off excess water. Slice the tofu horizontally into 10-12 slabs. Press again with a paper towel to remove more water.
2. Heat 2 tablespoons of avocado oil in a 12-inch non-stick pan over medium-high heat. Once hot, arrange tofu slabs in a single layer, ensuring each piece is oiled.
3. While tofu fries, cut cabbage into quarters. Use a mandolin, food processor shredding disk, or box grater to shred the cabbage.
4. Shred 2 medium carrots using the large holes of a box grater. Roughly chop cilantro.
5. Combine shredded cabbage, carrots, and cilantro in a bowl. Add 1 tablespoon extra virgin olive oil, 2 teaspoons toasted sesame oil, 1 tablespoon lime juice, and salt. Mix well.
6. Flip the tofu after 6-8 minutes, once golden brown. Cook for another 4-5 minutes.
7. While tofu finishes, prepare the peanut sauce. In a bowl, combine 4 tablespoons creamy peanut butter, 1 tablespoon agave nectar, 2 teaspoons soy sauce, 2 teaspoons toasted sesame oil, a bit of crushed red pepper, a good squeeze of lime juice, and water to thin.
8. Assemble the dish: place slaw on a plate, top with crispy tofu slabs, and drizzle with peanut sauce.
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