If I had to choose a signature dish to compete in a Masterchef competition, this could be one of my options, because of how quick and flavorful it is. The recipe involves baking tofu in the oven to dry and crisp it, then tossing it in a peanut sauce made with peanut butter and just a few other ingredients. The carrot and red cabbage can be grated and chopped and left raw, which I did to retain the vibrant color for the photo, or preferably lightly steamed or sautéed to make them easier to digest.Print
Thai Peanut Tofu with Sautéd Carrot and Red Cabbage
An easy and delicious Thai-inspired peanut tofu with sautéd carrot and red cabbage ready in 30 minutes or less.
- Total Time: 30 min
- Yield: 2 servings 1x
- 1 block organic firm or extra firm tofu
- ½ a head of red cabbage
- 2 carrots, large
- ¼ cup peanut butter, creamy
- 2 tbsp water
- 1 tbsp vinegar or fresh lime juice
- 1 tbsp soy sauce or tamari or liquid aminos
- ½ tsp ginger powder
- ½ tsp garlic powder
- ½ tsp salt
- 1 tsp olive oil, for sauté
- Preheat oven to 375°F. Open the tofu package and drain out the water. Gently press as much water as you can out of the tofu using a towel.
- Cut the tofu into smaller cubed pieces and toss them in salt.
- Place the tofu on a baking sheet and place in the oven to bake for 20 minutes or until slightly browned and crisp on the outside edges.
- Meanwhile, make the peanut sauce by combining the peanut butter, water, vinegar, soy sauce, ginger powder and garlic powder. Grate the carrots and chop the red cabbage into shredded pieces. Leave the veggies raw or lightly sauté them by adding them to a pan with a teaspoon of olive oil and cooking until you reach desired crunchiness.
- Toss the tofu pieces in the peanut sauce to evenly coat them. Serve with the carrot and red cabbage and rice (optional).