Sheet Pan Peanut Butter Tofu With Sliced Cabbage Salad Recipe

Makes 6-8 Servings

For the salad

• 1 small head green cabbage, cored and thinly sliced
• 2 medium carrots, peeled and grated (about ¾ cup)
• 1 12-oz. bag frozen edamame, microwaved according to package directions
• 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. Combine all ingredients in a large mixing bowl and mix together. Cover and refrigerate overnight.

For the tofu

1. Press both blocks of tofu in a tofu press. (If you don’t have a tofu press, you can wrap the tofu in 2 layers of paper towels, place it on a sheet pan, cover it with another sheet pan, top the whole stack with a few heavy books, and let it sit for at least 1 hour. Lots of the moisture from the tofu will get pressed out into the paper towels and onto the sheet pan.)

2. Cut tofu into 1″ cubes, then toss in a bowl with ¼ cup soy sauce and 2 Tbsp. sesame oil and let sit for at least 1 hour, up to overnight in fridge.

3. Heat oven to 425° and line a sheet pan with parchment paper. Pour canola oil onto the sheet pan and spread it in a thin layer.

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

5. Bake tofu in the 425° oven for 35 minutes, until it’s starting to brown and crisp.

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

7. When the mixture starts to bubble, add tofu and stir to combine and coat tofu with sauce.

To serve

1. Serve warm tofu over cold cabbage salad.

2. Store leftovers in 2 separate airtight containers in the fridge for up to 4 days. Tofu can be served hot or cold.