Crispy Tofu with Peanut Sauce and Cabbage Slaw

• 1 14-ounce block of Earth Grown Extra-Firm Tofu
• 2 tbsp Simply Nature Avocado Oil
• ½ of a small green or red cabbage (or ⅓ of a large cabbage (about 3 cups shredded, 180g))
• 3 medium carrots (about 1 1/2 cups shredded, 120g)
• ½ cup 6g cilantro, roughly chopped
• 2 tbsp freshly squeezed lime juice
• 1 tbsp Simply Nature Organic Extra Virgin Olive Oil
• 1 tbsp toasted sesame oil
• ½ tsp sea salt
• Freshly cracked black pepper to taste
• 4 tbsp Simply Nature Creamy Peanut Butter
• 1 tbsp agave nectar (or maple syrup)
• 1 tbsp freshly squeezed lime juice
• 2 tsp soy sauce ((use tamari for gluten-free))
• 2 tsp toasted sesame oil
• ½ tsp red pepper flakes
• 3 tbsp water (more as needed)

Instructions

1. Pat dry the excess water from the block of tofu. Slice the tofu widthwise into ⅓ to ½-inch thick slices (about 10 slabs on a 14-ounce block). Dab with paper towels to get rid of some excess water.
2. Heat the 2 tablespoons of oil in a large nonstick frying pan over medium-high heat. Once the oil is hot, add the tofu slices. Cook for 6 to 8 minutes, gently moving them around the pan as needed to coat evenly in the oil, or until the bottom is golden browned. Stand back to avoid oil sputter. Using a spatula, flip the tofu and cook for 4 to 6 minutes on the other side.
3. Note: I find it helpful to use a large spatula and a smaller offset spatula or butter knife to flip the tofu.
4. Meanwhile, make the slaw. Shred the cabbage and carrots (using a mandoline, box grater, or food processor shredding disc). Transfer the cabbage and carrots to a large bowl, and add the cilantro. In a small bowl, whisk together the olive oil, sesame oil, lime juice, ½ teaspoon sea salt, and black pepper to taste. Pour the vinaigrette on top of the slaw and toss well to coat. Add a final squeeze of lime juice or a sprinkle of salt and pepper, if needed.
5. Meanwhile, make the peanut sauce. Add the peanut butter to a bowl, along with the agave, lime juice, soy sauce, 1 teaspoon of sesame oil, and red pepper flakes. Whisk well to combine until smooth. Taste, adding the additional teaspoon of sesame oil, if desired. Stream in the water, a tablespoon at a time, and whisk until the sauce is pourable but still thick.