Salads

Cabbage Slaw with Crispy Tofu and Peanuts

Crunchy veggies and crispy baked tofu in a creamy peanut lime dressing.
Recipe by Michigan Fitness Foundation
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Makes8 servings
Total timeTotal1 hour
Prep 30 minutes Cook 30 minutes
Prep 30 minutes Cook 30 minutes
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Ingredients

Makes 8 servings. Check items off as you go.
  • One (14-ounce) package extra firm tofu
  • 3 tablespoons vegetable oil
  • ½ teaspoon red chili flakes
  • ¼ teaspoon salt
  • 3 tablespoons peanut butter
  • 2 teaspoons chili garlic sauce
  • 3 tablespoons hot water
  • 1 lime, juiced (about 2 tablespoons)
  • 6 cups (about 1 small head) green cabbage, sliced into ribbons
  • 1 small red onion, thinly sliced
  • ½ cup chopped peanuts

Directions

  1. Take tofu out of the package. Pour off the liquid. Wrap tofu in paper towels or a clean kitchen towel and put it on a plate. Place a heavy pan or a few plates on top. Let sit for 30 minutes to remove extra water.
  2. Heat oven to 425 F.
  3. Unwrap tofu and crumble it onto a large baking sheet. The crumbles should look like cooked ground meat. Add oil, chili flakes, and salt. Stir to coat the tofu. Bake for 20-30 minutes, or until tofu is browned and crispy in some spots.
  4. While tofu bakes, combine peanut butter, chili garlic sauce, hot water, and lime juice in a large bowl. Stir until smooth.
  5. Add cabbage, red onion, and peanuts. Gently mix to coat with the dressing.
  6. Fold in the tofu until coated with dressing.
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