Cabbage with Crisp Tofu and Peanut-Lime Dressing


  • 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
  • Salt
  • 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


  1. Make sure your oven rack is 6 inches away from the broiler, preheating your broiler to high afterwards.
  2. 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).
  3. 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.
  4. 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 !

Serves 4.


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.

Take care everybody !