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Tofu Cabbage Salad with Peanut Sauce

🇹🇭 Thailand

Servings: 8 (about 8 cups) Prep: PT15M Cook: PT15M Total: PT30M

Ingredients

  • 16 oz super firm tofu, torn into 1-inch pieces
  • 2 1/2 tbsp reduced sodium soy sauce
  • 1/2 tbsp toasted sesame oil
  • 1 tsp garlic powder
  • 1 tbsp cornstarch
  • 4 cups shredded cabbage
  • 1 cup shredded carrots
  • 1 cup cilantro, chopped
  • 1/2 cup shelled edamame, cooked
  • 1/2 cup chopped green onions (green part only)
  • 2-3 tbsp chopped fresh mint
  • 1 batch peanut sauce
  • 1 squeeze lime juice

Steps

  1. Preheat air fryer to 375°F (or preheat oven if roasting, about 25 minutes).
  2. In a large bowl, toss torn tofu with soy sauce, sesame oil, and garlic powder.
  3. Sprinkle cornstarch over tofu and toss again to coat evenly.
  4. Spread tofu in an even layer in the air fryer basket. Air fry about 15 minutes, tossing halfway, until golden brown and crispy.
  5. While tofu cooks, whisk together the peanut sauce.
  6. In the same bowl, combine cabbage, cilantro, edamame, green onions, and mint.
  7. Add the cooked tofu, including any crispy bits, to the bowl.
  8. Drizzle about 3/4 cup peanut sauce over the salad and toss to coat.
  9. Season with a pinch of salt and a squeeze of lime juice to taste.
  10. Serve at room temperature or chilled. Store leftovers refrigerated up to 4 days.

Notes

Extra peanut sauce will remain after dressing the salad; use as desired. A fresh squeeze of lime juice helps refresh leftovers.

Source: www.hummusapien.com