8oz extra firm tofu, pressed
1/4 Napa cabbage
purple cabbage, sliced thinly
1 clove garlic, crushed
3 tablespoons creamy peanut butter
1 tablespoon reduced sodium soy sauce
1 tablespoon freshly squeezed lime juice
2 teaspoons chili garlic sauce, or more, to taste
1 teaspoon freshly grated ginger
1. For the sauce. Simply combine all ingredients into a bowl and whisk till thoroughly combined then set aside.
2. Next press your tofu (I have a tutorial in my highlights) cut into strips, drizzle with olive oil and air fry at 400 until golden and crispy. (you can also fry in a lil olive oil or bake at 375)
3. Next let’s stir fry that Napa cabbage. Heat a fry pan and add your cabbage and garlic and quick fry until the garlic is fragrant and the cabbage begins to wilt. Remove from heat and set aside ready for plating.
4. To assemble add all ingredients into a bowl and serve with a big helping of that delicious peanut sauce!! Enjoy!
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