Go Back
Red Cabbage and Carrot Slaw with Tofu and Spicy Peanut Sauce
Print Recipe Pin Recipe
Course Salad
Cuisine Asian
Servings 4 people

Equipment

  • Mixing Bowl
  • Whisk

Ingredients
  

  • 4 cups shredded red cabbage
  • 2 cups shredded carrots
  • 14 ounces firm tofu, pressed and cut into 1/2-inch cubes
  • 1/4 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon maple syrup
  • 1 teaspoon sriracha
  • 2 tablespoons water
  • 2 green onions, thinly sliced
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped roasted peanuts

Instructions
 

  • Press the tofu to remove excess moisture, then cut it into cubes and set aside.
  • In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, sriracha, and water until smooth. Add a little more water if the sauce needs thinning.
  • In a large bowl, combine the shredded red cabbage and carrots.
  • Add the tofu cubes to the vegetables.
  • Pour the peanut sauce over the mixture and toss gently until everything is evenly coated.
  • Sprinkle the sliced green onions, cilantro, and chopped peanuts over the top before serving.

Notes

Toss the slaw right before serving to keep the cabbage and carrots at their crunchiest. If making ahead, store the sauce separately and combine at the event. For a milder version, reduce the sriracha to half a teaspoon.
Course: Salad
Cuisine: Asian
Equipment: Mixing Bowl, Whisk