Crispy Tofu with Peanut-Lime Slaw

Name: Crispy Tofu with Peanut-Lime Slaw
Prep time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Southeast Asian-inspired
Ingredients: 14 oz Extra-firm tofu; 3 tbsp Cornstarch; 4 tbsp Certified gluten-free tamari; 1 tsp Smoked paprika; 3 tbsp Avocado oil; 3 tbsp Creamy natural peanut butter; 2 piece Limes; 1 tbsp Maple syrup; 1 tbsp Fresh ginger; 2 clove Garlic; 2 tbsp Warm water; 0.25 piece Red cabbage; 2 piece Carrots; 1 piece Red bell pepper; 3 piece Scallions; 0.5 cup Fresh cilantro; 2 tbsp Roasted peanuts (garnish); 0.5 tsp Salt

Southeast Asian-inspired · 40 mins

Crisp tofu served over crunchy cabbage with a peanut-lime dressing; use certified gluten-free tamari.

K By KaiWald

Servings

14 oz Extra-firm tofu
3 tbsp Cornstarch
4 tbsp Certified gluten-free tamari
1 tsp Smoked paprika
3 tbsp Avocado oil
3 tbsp Creamy natural peanut butter
2 piece Limes
1 tbsp Maple syrup
1 tbsp Fresh ginger
2 clove Garlic
2 tbsp Warm water
0.25 piece Red cabbage
2 piece Carrots
1 piece Red bell pepper
3 piece Scallions
0.5 cup Fresh cilantro
2 tbsp Roasted peanuts (garnish)
0.5 tsp Salt

Calories

577 kcal

Protein

25g

Carbs

41g

Fat

40g

Fiber

10g

Sugar

16g

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Prepare Tofu

1. Press the tofu between clean towels under a heavy pan for 15 minutes, then tear or cut into bite-size pieces about 2 cm (3/4 inch).

14 oz Extra-firm tofu
2. Toss the tofu gently with 1 tbsp of the tamari, then add the cornstarch, smoked paprika and salt and toss until evenly coated.

3 tbsp Cornstarch, 1 tbsp Certified gluten-free tamari, 1 tsp Smoked paprika, 0.5 tsp Salt
Make Dressing and Slaw

3. Grate the ginger and garlic. Whisk with the peanut butter, the remaining tamari, the juice of both limes, maple syrup and warm water until smooth and pourable.

3 tbsp Certified gluten-free tamari, 3 tbsp Creamy natural peanut butter, 2 piece Limes, 1 tbsp Maple syrup, 1 tbsp Fresh ginger, 2 clove Garlic, 2 tbsp Warm water
4. Finely shred the red cabbage, julienne the carrots and bell pepper, and slice the scallions. Toss with the dressing and chopped cilantro and let sit while the tofu cooks.

0.2 piece Red cabbage, 2 piece Carrots, 1 piece Red bell pepper, 3 piece Scallions, 0.5 cup Fresh cilantro
Cook Tofu

5. Heat the avocado oil in a large nonstick skillet over medium-high heat. Fry the tofu in a single layer for 10 to 12 minutes, turning every 2 to 3 minutes, until golden and crisp on all sides.

3 tbsp Avocado oil
Serve

6. Divide the slaw among plates, top with the hot crispy tofu, and sprinkle with chopped roasted peanuts. Serve immediately so the tofu stays crunchy.

2 tbsp Roasted peanuts (garnish)

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