Cabbage Pad Thai-ish

Υλικά

1 (14 ounce) block extra-firm tofu

2 tablespoons toasted sesame seed oil

2 tablespoons tamari (Trader Joe's tamari dipping sauce works)

1 tablespoon avocado, any neutral oil

1 tablespoon fresh lime juice, plus more for serving

2 tablespoons fish sauce

1 tablespoon packed brown sugar

1.5 teaspoons cornstarch

1 cup thinly sliced onion (1 small onion, a few scallions)

7 to 8 ounces shiitake mushrooms, thinly sliced

1 jalapeño, seeds removed, minced (about 2 tablespoons)

4 cloves garlic, minced

Kosher salt

5 cups thinly sliced cabbage (about half a small head)

1/2 cup roughly chopped cilantro

2 tablespoons roughly chopped peanuts or cashews

Sriracha, as needed

Οδηγίες

Cut the block of tofu into roughly 1-inch cubes. Arrange the cubes in a single layer, close together, on a lint-free towel, and then cover the cubes with the other side of the towel. Place a heavy, flat object on top of the towel to help press out the moisture, like a cutting board with books on top, or a heavy cast iron skillet. Let it rest for at least 10 minutes.

Meanwhile, mix together the toasted sesame oil and tamari in a small bowl. When the tofu is done being pressed, transfer it to a large bowl and toss with the sauce.

Transfer the tofu to the air fryer basket, arranging the pieces in a single layer without overlapping.

Cook the tofu at 375º for 15 minutes, tossing the tofu every 5 minutes so that it will cook evenly without sticking to the bottom of the air fryer basket. The tofu will be golden and firm to the touch when it's done, but the inside will still be soft and creamy.

Serve warm on its own, or add this tofu to your favorite salads or main entrees for extra plant-based protein. Tofu can be stored in an airtight container in the fridge for up to 3 days.

Meanwhile, combine the remaining tablespoon of soy sauce with the lime juice, fish sauce, brown sugar, cornstarch, and 1/4 cup water. Stir together and set aside.

In a large sauté pan, heat 1 tablespoon of oil over high heat. Add the onions, mushrooms and jalapeño. Turn heat down to medium. Let cook undisturbed for 1 minute, then stir every so often until onions and mushrooms are soft, about 5 minutes. Add the garlic and a pinch of salt and cook for 30 seconds more. Transfer vegetables to a plate. Add remaining tablespoon of oil to the pan. Add cabbage and let cook undisturbed for 1 minutes, then stir every so often until cabbage is crisp-tender, about 5 minutes more.

Turn the heat to high, add the soy sauce mixture, stir to combine, bring the mixture to a boil, and cook until the cabbage is coated in a thick, glossy sauce. Stir in the onions and mushrooms. Remove pan from the heat and stir in the fresh cilantro and baked tofu. Sprinkle the peanuts over top, add as much sriracha as desired, and serve.

Σημειώσεις

Optional: add 1 tbsp rice vinegar to sauce, shake sauce in mostly empty peanut butter container.

Add 1 tsp dried shrimp