Thai Peanut Tofu with Sautéd Carrot and Red Cabbage

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.



14 oz organic firm tofu (Nasoya)
4 tbsp creamy peanut butter
2 tbsp water
1 tsp rice vinegar
1 tsp soy sauce or tamari
dash of ginger powder
2 large carrots
½ head of red cabbage
1 tbsp olive oil


  1. Preheat oven to 375°F. Open tofu package, drain out water and press out excess water from tofu block using towel.
  2. Cut tofu into small even sized pieces, place evenly spread out on a baking sheet and place in oven to bake for 20 minutes.
  3. Meanwhile, make the peanut sauce by combining the peanut butter, water, vinegar and tamari in a bowl and stirring until evenly combined.
  4. Chop cabbage and grate or finely chop carrot. Place a pan on medium heat setting on stove. Add olive oil. Add cabbage and carrot and cook for 5 minutes.
  5. Remove tofu from oven and toss in peanut sauce. Serve with cabbage and carrot.
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