Thai Peanut Slaw with Grilled Tofu

thai peanut slaw

I’ve had this super yummy slaw many a time over the last year. Its quick to make, totally delicious, and gets you most of your veggies for the day. But the addition of grilled tofu really puts it over the top. I had never grilled tofu before. It just never occurred to me. And when I saw this recipe, my first thought was that the tofu would surely just fall right through the grill grates and be a big fail. I’m here to tell you it holds together surprisingly well — assuming you don’t handle it too much, and when you do, you handle it gently. My strategy was to let it get good and cooked on one side and then flip once until heated through. And then, remove…very carefully. Having a big grill spat helps. 

The peanutty goodness of the dressing (which also serves as the marinade) with the bright crunch of the veggies and the warm satisfying tofu will make this one of my go-to summer meals. I usually double the slaw recipe to have lots in the fridge for the week. It doesn’t need the tofu if you’re just looking for a tasty twist on coleslaw.  

Thai Peanut Slaw with Grilled Tofu
Serves 2
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For the slaw
  1. 1 zucchini, julienned
  2. 2 large carrots, julienned
  3. 1 red pepper, thinly sliced
  4. 1 cup thinly sliced red cabbage
  5. 3 green onions, thinly sliced
  6. 1 tsp. sesame seeds
For the dressing, tofu and marinade
  1. 1 14 oz. package of extra firm tofu
  2. 2 garlic cloves, peeled
  3. 1/2 cup peanut butter
  4. Juice from 4 limes
  5. 1/4 cup soy sauce
  6. 1/4 cup water
  7. 1.5 Tbs. maple syrup
  8. 1 Tbs. toasted sesame oil
  9. 1 inch section of ginger root, peeled
Instructions
  1. 1. Rinse tofu and wrap in dishcloth or paper towels to drain.
  2. 2. Put all dressing ingredients in a food processor and process.
  3. 3. Slice the tofu into slabs big enough for the grill and place in a shallow dish. Pour about 1/2 the dressing over the tofu and let marinate for 20-30 minutes.
  4. 4. Prep the slaw ingredients and place in a large bowl. Add the remaining dressing and toss well to combine.
  5. 5. Put the grill on a medium setting. Once hot, add tofu. Let sit on one side as much as possible before flipping. You don't want to handle the tofu too much as it has a high chance of breaking up and falling into the grill!
  6. 6. Once tofu is heated through, immediately place on salad and enjoy!
  7. Read more: http://ohsheglows.com/2013/07/01/rad-rainbow-raw-pad-thai/#ixzz32xVa5fxz
Notes
  1. Without the tofu, this salad is great as a side dish.
Adapted from slaw: Oh She Glows; tofu: Food52
eatsbykathy http://www.eatsbykathy.com/

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