Name: Peanut tofu with apple-cabbage slaw
Total time: 40 min
Yield: 3 portions
Ingredients: 1 block (14 oz) extra-firm tofu, drained; 2 tbsp avocado oil; 180 g finely shredded cabbage; 120 g shredded carrot; 150 g cored apple, cut into matchsticks; 1/2 cup chopped cilantro; 2 tbsp lime juice for slaw; 1 tbsp olive oil; 1 tbsp toasted sesame oil for slaw; 1/2 tsp fine salt; 1/4 tsp black pepper; 4 tbsp smooth peanut butter; 1 tbsp maple syrup; 1 tbsp lime juice for sauce; 2 tsp soy sauce; 1 tsp toasted sesame oil for sauce; 1/2 tsp red pepper flakes; 3 tbsp water for sauce

Peanut tofu with apple-cabbage slaw

Apple matchsticks add a crisp, sweet note to the cabbage slaw beneath the peanut tofu.

Published October 11, 2026 · Updated October 15, 2026

3 portions · Estimated 40 minutes

Golden tofu slabs with peanut sauce over apple, carrot and cabbage slaw.

Ingredients & method

Before you start: Shred the vegetables, cut apple matchsticks and mix the slaw and sauce. Pat the drained tofu dry before cutting it into slabs.

Equipment: Large nonstick skillet

Need another measuring unit? Convert cups, tablespoons and teaspoons. Keep the ingredient’s preparation and the recipe’s stated amounts.

Check off ingredients and steps as you cook. Reset clears the check marks; quantities and instructions stay the same.

Method

Toss cabbage, carrot, apple and cilantro with the 2 tbsp lime juice for slaw, olive oil, 1 tbsp toasted sesame oil, salt and pepper.
Whisk peanut butter, maple syrup, the 1 tbsp lime juice for sauce, soy sauce, 1 tsp toasted sesame oil and pepper flakes.
Whisk in all 3 tbsp water, adding 1 tbsp at a time. The finished sauce should be pourable.
Pat tofu dry.
Cut the drained tofu that has been patted dry widthwise into roughly ten 1/2-inch slabs.
Heat avocado oil in a large nonstick skillet over medium-high heat.
Lay the slabs on one broad face and fry 6–8 minutes, then turn onto the other broad face and fry 4–6 minutes, until golden.
Divide slaw and tofu among three plates.
Spoon the peanut sauce over the slaw and tofu.

Recipe note: Refrigerate perishable leftovers promptly in covered, shallow containers and use within 3–4 days. Store the tofu separately from the slaw and sauce. If reheating, heat the tofu to 165°F and add the cold toppings afterward. Count storage from the original cooking date when using previously cooked ingredients.

Keep the two sauces organized

The lime juice and sesame oil each appear in both the slaw and the peanut sauce, in different measured amounts. Set out the portions by component before mixing. Toss the apple matchsticks with the cabbage, carrot, cilantro and slaw dressing so the fruit is distributed rather than sitting in a separate pile.

Whisk the peanut sauce ingredients together, then add all three tablespoons of water a tablespoon at a time. Whisk between additions until the sauce is pourable. This gradual mixing helps you work through the thick peanut butter without leaving dry pockets.

Fry on the slabs' broad faces

Pat the drained extra-firm tofu dry and keep the slabs close to the stated thickness. Lay each piece on one broad face for the first cooking stage, then turn it onto the other broad face. Constantly moving the pieces makes it harder to see when a face has developed its golden surface.

Divide the slaw and tofu among three plates and spoon the peanut sauce over them at serving time. For leftovers, follow the recipe's existing separate-storage instructions so the tofu does not sit soaking in the dressed slaw.