Go Back
–+ servings

Cabbage Slaw with Crispy Tofu and Peanuts

Cabbage Slaw with Crispy Tofu and Peanuts

Crunchy veggies and crispy baked tofu in a creamy peanut lime dressing.
Michigan Fitness Foundation
Print Recipe Pin Recipe Add to Collection
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Salads
World Cuisine Netherlands
Servings 8

Ingredients
  

  • 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

Instructions
 

  • 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.
  • Heat oven to 425 F.
  • 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.
  • While tofu bakes, combine peanut butter, chili garlic sauce, hot water, and lime juice in a large bowl. Stir until smooth.
  • Add cabbage, red onion, and peanuts. Gently mix to coat with the dressing.
  • Fold in the tofu until coated with dressing.

Notes

Change it Up!
  • Substitute bottled lime juice or vinegar, for fresh lime. 
  • Swap chili garlic sauce for hot sauce. Add more hot sauce or stir in a teaspoon or two of chili crisp to make it spicier. 
 
Try This
  • Add a few toppings such as sliced green onion, a few shakes of soy sauce, or a drizzle of toasted sesame oil. 
Seasonal Cabbage, Fresh, Nuts