Peanut Tofu Slaw

October 9, 2015

Homespun Capers - Peanut Tofu Slaw

This morning when I woke up I starting thinking about why it is that I love cooking so much. The conclusion I came to is that I have no trepidation around it. As a person who suffers a bit from anxiety, this is a big thing for me. I understand this may be because I’m a seasoned cook, but even when exploring new recipes, the kitchen is my sanctuary from the outside world. A place where I know the outcomes of my actions – yes, these onions will sweeten and soften when I cook them in oil. There is a comfort is knowing that, regardless of whether a recipe is new or not.

That said, I probably wouldn’t cook something totally out of my skill set with ingredients I don’t understand if I was serving at a dinner party, but I relish the chance to explore a new ingredient and get out of my comfort zone, all within the comfort of my own kitchen. When you’re just serving you and your loved ones, why not experiment a little! Your skill set and repertoire will grow, and you’ll get a chance to try something new! Even if a recipe doesn’t work out as planned (it does help if you actually follow it, something I don’t always do!) you learn from your mistakes. I’m thinking maybe the trick is to choose something just slightly out of your comfort zone, rather than choose a mammoth project in a cuisine that you’ve never even eaten. But hey, it’s something we can work towards!

Today I’m sharing this light and seasonal slaw with a peanut dressing – it’s flavours similar to satay sauce but without the coconut cream. The crispy fried tofu makes it a bit more substantial, as would the addition of the toasted peanuts. I think this slaw (sans tofu) would also make a great side, or as a filling for a tofu burger or rice paper rolls. I hope you enjoy making something new in your kitchen this week, let me know if you do! xx

Homespun Capers - Peanut Tofu Slaw Homespun Capers - Peanut Tofu Slaw Homespun Capers - Peanut Tofu Slaw Homespun Capers - Peanut Tofu Slaw

Peanut Tofu Slaw

  • Servings: 2-4
  • Time: 20min
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This is quite a light lunch salad, it’ll feed 4 peckish people or 2 hungry people – feel free to double the recipe if needed. Add additional toasted peanuts to add extra crunch and protein. For the carrots you can use a spiralizer and cut them into short strands (as I have here), or use a julienne peeler or box grater. Best made the day of serving. 

Prep time: 20 min
Cook time: 10 min

Peanut Tofu Slaw

2 tbls crunchy peanut butter (natural, but salted is fine)
1 tbls | 20ml tamari
1 tbls | 20ml sesame oil
1 tbls | 20ml olive oil
1 tbls | 20ml rice (wine) vinegar
1 -2 tbls coconut sugar or honey (to taste)
1 tsp ginger, grated or minced
1 small garlic clove, finely chopped
300g | 1/3 cabbage, finely sliced (I use red)
150g | 1 large carrot, julienned or grated
100g | 4 spring onions, trimmed and finely sliced
300g tofu, cut into approx 1cm cubes
1 tbls | 20ml olive oil
15g | a handful mint leaves, finely sliced
40g | a handful pea shoots (or other sprouts), cut into 3 cm pieces
1 tbls sesame seeds

To serve: fresh lime wedges and toasted whole peanuts (optional, not pictured)

In a small bowl, make the dressing by mixing together the peanut butter, sauces, oils, sugar, garlic and ginger. Stir well until the peanut butter is broken up and the sugar has mostly dissolved. Taste and adjust sweetness, if desired.

In a large bowl toss the cabbage, carrot and spring onions with the dressing. Leave for 10-20min for the cabbage to soften a little.

Meanwhile, fry the tofu with the olive oil in a fry pan over high heat. Do your best to cook each side till golden and crispy, 7-10min.

Toss the mint and pea shoots through the cabbage, and top with the tofu and sesame seeds. Best served immediately with fresh lime wedges and toasted peanuts, if desired.

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  • Reply aspoonfulofnature October 9, 2015 at 9:14 pm

    love how colorful and delicious this looks :D

    • Reply Liberty October 11, 2015 at 7:56 am

      Thanks Anna! I love colourful food :)

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