Big flavor, big crunch, zero boredom. Crispy tofu and a salty peanut-lime dressing turn a pile of vegetables into a full-on dinner.
Why This Works
- Extra-firm tofu gets a crust from cornstarch.
- Cabbage and carrots hold up for meal prep.
- Peanut-lime dressing brings fat, acid, and heat.
Ingredients
Crispy Tofu
- 14 oz extra-firm tofu, pressed
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp neutral oil
Slaw Base
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup matchstick carrots
- 1 red bell pepper, thinly sliced
- 3 scallions, sliced
- 1/2 cup cilantro leaves
Peanut-Lime Dressing
- 3 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp lime juice
- 1 tsp maple syrup
- 1 tsp chili garlic sauce
- 2 to 3 tbsp warm water
Method
- Cube tofu. Toss with soy sauce and cornstarch.
- Pan-fry in oil until golden and crisp on all sides.
- Whisk dressing until pourable.
- Toss cabbage, carrots, pepper, scallions, and cilantro with most of the dressing.
- Top with hot tofu and drizzle remaining dressing.
Make It Sexier
- Top with roasted peanuts and sesame seeds.
- Add sliced jalapeno for sharper heat.
Swaps & Shortcuts
- Use bagged slaw mix.
- Air-fry tofu at 400F for 15 minutes.
Meal Prep & Storage
- Keep tofu separate to preserve crunch.
- Slaw and dressing hold 3 days in the fridge.
Best For
Plant-based lunches that still feel heavy-hitting.