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
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
- Preheat oven to 375°F. Open tofu package, drain out water and press out excess water from tofu block using towel.
- Cut tofu into small even sized pieces, place evenly spread out on a baking sheet and place in oven to bake for 20 minutes.
- Meanwhile, make the peanut sauce by combining the peanut butter, water, vinegar and tamari in a bowl and stirring until evenly combined.
- 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.
- Remove tofu from oven and toss in peanut sauce. Serve with cabbage and carrot.