Crunchy Purple Cabbage and Tofu Salad with Peanut Dressing
Crunchy Purple Cabbage and Tofu Salad with Peanut Dressing
Ingredients
For the Crispy Tofu
- 1 block extra-firm tofu, 14 to 16 ounces, pressed and cut into 3/4-inch cubes
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
For the Salad
- 3 cups purple cabbage, thinly sliced
- 2 cups bok choy, chopped
- 1 cup celery, thinly sliced
- 1 cup carrots, shredded
- 1/2 cup fresh cilantro, chopped
- 1/4 cup green onions, thinly sliced
- 1/2 cup roasted peanuts, chopped, for garnish
For the Peanut Dressing
- 1/4 cup creamy peanut butter
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon toasted sesame oil
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 2 tablespoons water, or more, to thin
Instructions
- 1
Prepare the tofu: After pressing the tofu, cut it into 3/4-inch cubes. In a medium bowl, gently toss the tofu cubes with cornstarch until evenly coated.
⏱️ 5 min
- 2
Cook the tofu: Heat the vegetable oil in a large skillet over medium-high heat. Add the cornstarch-coated tofu in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and crispy. Remove from skillet and set aside on a plate lined with a paper towel to drain excess oil.
⏱️ 10 min
- 3
Make the peanut dressing: In a small bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, maple syrup, toasted sesame oil, grated ginger, and minced garlic. Gradually add 2 tablespoons of water, whisking until the dressing is smooth and pourable. Add more water, 1 teaspoon at a time, if a thinner consistency is desired.
⏱️ 5 min
- 4
Assemble the salad: In a large mixing bowl, combine the thinly sliced purple cabbage, chopped bok choy, thinly sliced celery, shredded carrots, chopped fresh cilantro, and sliced green onions.
⏱️ 5 min
- 5
Combine and serve: Add the crispy tofu to the bowl with the salad ingredients. Pour the peanut dressing over the salad and tofu. Toss gently to ensure all ingredients are well coated. Garnish with chopped roasted peanuts before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crunchy Purple Cabbage and Tofu Salad with Peanut Dressing
Ingredients
For the Crispy Tofu
- 1 block extra-firm tofu, 14 to 16 ounces, pressed and cut into 3/4-inch cubes
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
For the Salad
- 3 cups purple cabbage, thinly sliced
- 2 cups bok choy, chopped
- 1 cup celery, thinly sliced
- 1 cup carrots, shredded
- 1/2 cup fresh cilantro, chopped
- 1/4 cup green onions, thinly sliced
- 1/2 cup roasted peanuts, chopped, for garnish
For the Peanut Dressing
- 1/4 cup creamy peanut butter
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon toasted sesame oil
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 2 tablespoons water, or more, to thin
Instructions
- 1
Prepare the tofu: After pressing the tofu, cut it into 3/4-inch cubes. In a medium bowl, gently toss the tofu cubes with cornstarch until evenly coated.
⏱️ 5 min - 2
Cook the tofu: Heat the vegetable oil in a large skillet over medium-high heat. Add the cornstarch-coated tofu in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and crispy. Remove from skillet and set aside on a plate lined with a paper towel to drain excess oil.
⏱️ 10 min - 3
Make the peanut dressing: In a small bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, maple syrup, toasted sesame oil, grated ginger, and minced garlic. Gradually add 2 tablespoons of water, whisking until the dressing is smooth and pourable. Add more water, 1 teaspoon at a time, if a thinner consistency is desired.
⏱️ 5 min - 4
Assemble the salad: In a large mixing bowl, combine the thinly sliced purple cabbage, chopped bok choy, thinly sliced celery, shredded carrots, chopped fresh cilantro, and sliced green onions.
⏱️ 5 min - 5
Combine and serve: Add the crispy tofu to the bowl with the salad ingredients. Pour the peanut dressing over the salad and tofu. Toss gently to ensure all ingredients are well coated. Garnish with chopped roasted peanuts before serving.
⏱️ 5 min