2 bricks firm tofu (12 to 14 ounces each), pressed and drained
1/3 cup plus 1 tablespoon vegetable oil
1 teaspoon red chile flakes
1 lime, halved
3 tablespoons peanut butter (we used creamy peanut butter)
3 tablespoons hot water
Hot sauce (optional) (we used sriracha)
1 small head Savoy or green cabbage (1 pound), cored, quartered and then thinly sliced crosswise (we accidentally bought Napa cabbage)
1 small red onion, trimmed, peeled, halved and then thinly sliced
½ cup peanuts, chopped
Make sure your oven rack is 6 inches away from the broiler, preheating your broiler to high afterwards.
Take a rimmed baking sheet out (we lined ours with aluminum foil) and crumble the tofu over it. Pour 1 tablespoon of oil, the chile flakes and a sprinkle of salt over the crumbled tofu, tossing the tofu to coat afterwards. Stick the tofu under the broiler for 20 to 25 minutes or until it’s brown and crisp, stirring occasionally (we stirred every 5 minutes).
In a large mixing bowl, whisk together the remaining oil, juice of the lime, peanut butter, hot water, salt to taste and a dash of hot sauce if you’re using it (we added enough hot sauce so that we could get some heat but not have it overpower the other flavors). Add the cabbage, red onion and peanuts to the bowl, tossing to coat.
Once the tofu’s crisp, add it to the bowl, tossing to distribute it throughout. Take a bite and adjust the seasoning if you think it needs it and enjoy !
We loved eating this so much that we came back for seconds ! The crispy tofu almost feels like croutons in this dish and you get a pleasant crunch from the rest of the dish as well. For maximum crunch, we’d suggest waiting until the tofu is already crisp to add the cabbage, onion and peanuts to the mixing bowl. The dressing has a nice balance of flavor going on between the peanut butter, lime juice and hot sauce. The onion also brings a nice sharp flavor to this dish.
We got this recipe from “How to Cook Everything Fast” by Mark Bittman.
We weren’t paid in any form to promote Mark Bittman.
2 tablespoons olive oil, divided (we used extra-virgin olive oil)
2 teaspoons minced garlic
2 teaspoons minced jalapeño
2 cups finely chopped green cabbage
2 cups finely chopped purple cabbage
1 ¼ cups finely shredded carrot (about a 1 (10-ounce) bag) (we used a 10-oz. bag of julienned carrots)
1 cup cherry tomatoes, halved
½ cup fresh lime juice
2 tablespoons honey
1 teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
Pour 1 tablespoon of the oil into a small sauté pan, setting the heat to medium. Once the oil’s hot, add in the garlic and jalapeño, stirring constantly for 3 to 4 minutes or until fragrant. Take the skillet off the heat and leave it off the now.
In a large mixing bowl, toss the cabbage, carrot, and tomatoes together.
Add the garlic mixture (we took that to mean adding in the oil as well from the skillet), lime juice, honey, salt, pepper, cumin and the remaining tablespoon of oil into a small bowl, stirring to combine. Pour the dressing over the cabbage mixture, stirring everything together. If you’re not going to eat it right away, cover the slaw and refrigerate it for up to 2 days.
We really enjoyed how bright this slaw tasted ! We’ll have to add more jalapeños next time though ‘cause we barely got any heat from this. To get maximum crunch from this slaw, we’d advise waiting to toss the cabbage mixture with the dressing until you’re just about to eat.
We got this recipe from Louisiana Cookin’ magazine.
We weren’t paid in any form to promote Louisiana Cookin’.
1 cup cucumber, chopped (we removed the seeds and took the skin off before chopping)
½ small red onion, sliced
2 Tbsp. dried Fresno chile pepper (we couldn’t find any so we used dried chipotle peppers instead) (they never said how they should be prepped so we just minced it and kept the seeds)
3 Tbsp. fresh lime juice
2 Tbsp. olive oil (we used extra-virgin olive oil)
Salt and pepper to taste
1/3 cup fresh cilantro, chopped
Take a large mixing bowl out and mix the cabbages, mango, cucumber, red onion and chile together in it. Add the lime juice and olive oil in, tossing to coat. Add salt and pepper if you think it needs any. Fold in the cilantro and garnish with cilantro sprigs on top.
This is a colorful slaw that we hope you enjoy as much as we did !
¼ teaspoon ground black pepper (we used freshly ground black pepper)
Take a large mixing bowl out and add to it the first 4 ingredients, tossing them together so all the ingredients are evenly distributed.
Take a small mixing bowl out and mix together in it the remaining ingredients to create the dressing. Pour the dressing over the cabbage mixture in the large bowl, stirring everything together so that all the components are equally coated in the dressing. Place the slaw in the refrigerator until you’re ready to eat it.
1 tsp. soy sauce (we used reduced-sodium soy sauce)
1 tsp. toasted sesame oil
1 Tbsp. vegetable oil
1 clove garlic, minced
1 tsp. minced fresh ginger
2 cups shredded green cabbage
¾ cup frozen shelled sweet soybeans (edamame), thawed
½ cup frozen peas, thawed
2 cups cooked brown rice, chilled
2 Tbsp. soy sauce (we used reduced-sodium soy sauce)
¼ cup sliced green onions
Crushed red pepper (optional) (we definitely used this)
Take a small mixing bowl out and add the first two ingredients to it, stirring to combine. Take a wok or large skillet out (we used a large skillet) and pour the sesame oil in. Set the heat to medium and wait for the oil to get hot. Once hot, pour the egg mixture into the skillet, stirring the eggs carefully until they’re fully cooked. Take the eggs out of the skillet afterwards, letting them cool down some before cutting the eggs into strips.
Using the same skillet you just cooked the eggs in, pour the vegetable oil in and turn the heat up to medium-high. Once the oil’s hot, toss the garlic and ginger in, stirring constantly for 30 seconds. Now put the cabbage in, continuing to stir constantly for an additional 2 minutes. Toss the edamame and peas in, stirring constantly for 2 minutes. Now add the rice in, as well as pouring the 2 Tbsp. of soy sauce in, stirring long enough for all ingredients to be heated through (the suggest that this could take possibly somewhere between 2 to 4 minutes). Now add the green onion slices in as well as returning the egg strips to the skillet, stirring for a final minute. Now take the skillet off the heat and divide into 4 portions. Top your own portion with crushed red pepper flakes if you’d like.
This is in our Favorites collection because it’s healthy and scrumptious. It’s tasty whether you do or don’t use the crushed red pepper flakes.