Chelsea Kyle. Prop styling by Amy Elise Wilson for Laird and Good Firm. Meals styling by Pearl Jones for Ashley Klinger & Co.
Makes 6-8 Servings
- For the salad
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- 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
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- 2 blocks tofu
- 6tablespoons soy sauce, divided
- 3tablespoons sesame oil, divided
- 1tablespoon canola oil
- ½ cup peanut butter
- For the salad
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Mix all substances in a big mixing bowl and blend collectively. Cowl and refrigerate in a single day.
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- For the tofu
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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.)
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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.
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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.
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Drain tofu from its marinade, and divide it among the many 2 sheet pans.
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Bake tofu within the 425° oven for 35 minutes, till it’s beginning to brown and crisp.
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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.
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When the combination begins to bubble, add tofu and stir to mix and coat tofu with sauce.
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- To serve
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Serve heat tofu over chilly cabbage salad.
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Retailer leftovers in 2 separate hermetic containers within the fridge for as much as 4 days. Tofu may be served scorching or chilly.
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