Ingredients
For the pan-fried tofu:
- 400 g firm natural tofu, cubed
- 2 tablespoons cornstarch
- coarse sea salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the salad:
- 1 red bell pepper, diced
- 2 medium carrots, shredded
- 1/2 small pointed cabbage, shredded (about 2 generous handfuls)
- 1/4 small red cabbage, shredded (1 handful)
- 1 small bunch cilantro, chopped
- 3 green onions, finely chopped
- 1 fresh red chili, seeded, membranes removed and diced
For the dressing:
- 3 tablespoons all-natural smooth peanut butter (unsweetened)
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 1 tablespoon pure maple syrup
- 2 teaspoons sriracha (Thai chili sauce)
- Freshly squeezed juice from 1 lime
- 1-2 tablespoons cold water, to thin
To garnish:
- Extra cilantro chopped
- sesame seeds, unsalted, roasted peanuts or cashews
Instructions
- In a large bowl, add the cubed tofu, starch, salt and pepper. Toss gently until tofu is evenly coated. Heat the oil in a large, heavy-bottomed skillet on medium-high heat. Add tofu pieces and pan fry for approximately 8-10 minutes, turning occasionally until evenly browned. Remove from heat and set aside.
- Meanwhile, in a small bowl, mix together the dressing ingredients (peanut butter, soy sauce, sesame oil, maple syrup, sriracha and lime juice). Add water to thin, until reaches a dressing-like consistency.
- In a large bowl, add the red bell pepper, carrot, cabbage, tofu, cilantro, green onion and chili. Pour dressing over the salad and toss gently until well-combined.
- Garnish with sesame seeds (or nuts) and cilantro. Serve and enjoy!
Nutrition
Notes
- If the tofu seems to be very moist, then simply press it between two sheets of paper towel to extract some of the excess moisture before proceeding with the tofu preparation.
- Leftovers keep well in a sealed container in the fridge for 3-4 days.