Sheet Pan Peanut Butter Tofu With Sliced Cabbage Salad Recipe

Makes 6-8 Servings

For the salad

• 1 small head inexperienced cabbage, cored and thinly sliced
• 2 medium carrots, peeled and grated (about ¾ cup)
• 1 12-oz. bag frozen edamame, microwaved in keeping with package deal instructions
• ¼ cup soy sauce
• 2tablespoons honey (or maple syrup, to make it vegan)
• ¼ cup rice vinegar
• ¼ cup olive oil

For the tofu

• 2 blocks tofu
• 6tablespoons soy sauce, divided
• 3tablespoons sesame oil, divided
• 1tablespoon canola oil
• ½ cup peanut butter

For the salad

1. Mix all substances in a big mixing bowl and blend collectively. Cowl and refrigerate in a single day.

For the tofu

1. Press each blocks of tofu in a tofu press. (In case you don’t have a tofu press, you’ll be able to wrap the tofu in 2 layers of paper towels, place it on a sheet pan, cowl it with one other sheet pan, prime the entire stack with just a few heavy books, and let it sit for no less than 1 hour. A number of the moisture from the tofu will get pressed out into the paper towels and onto the sheet pan.)

2. Lower tofu into 1″ cubes, then toss in a bowl with ¼ cup soy sauce and a pair of Tbsp. sesame oil and let sit for no less than 1 hour, as much as in a single day in fridge.

3. Warmth oven to 425° and line a sheet pan with parchment paper. Pour canola oil onto the sheet pan and unfold it in a skinny layer.

4. Drain tofu from its marinade, and divide it among the many 2 sheet pans.

5. Bake tofu within the 425° oven for 35 minutes, till it’s beginning to brown and crisp.

6. When tofu has completed baking, stir collectively remaining 2 Tbsp. soy sauce, 1 Tbsp. sesame oil, peanut butter, and add ¼ cup boiling water in a big sauté pan (sauté pans have straight sides, whereas skillets have curved sides) over medium warmth.

7. When the combination begins to bubble, add tofu and stir to mix and coat tofu with sauce.

To serve

1. Serve heat tofu over chilly cabbage salad.

2. Retailer leftovers in 2 separate hermetic containers within the fridge for as much as 4 days. Tofu may be served scorching or chilly.