Crispy on the outside, bold all the way through. This Peanut-Crusted Tofu with Mango Slaw is a weeknight win. B'Cubs® Voodoo Peanut Sauce does the heavy lifting, coating the tofu in rich, nutty flavor with whatever level of spice you're after, while the mango slaw brings a cool, tangy contrast. Ready in under 30 minutes.
Ingredients
Peanut-Crusted Tofu
- 1 block firm tofu, drained and pressed
- ½ cup B'Cubs® Voodoo Peanut Sauce (plus more for serving)
- 1 cup panko breadcrumbs
- 1 tbsp vegetable oil
- Salt and pepper, to taste
Mango Slaw
- 1 ripe mango, peeled and julienned
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
- 2 tbsp fresh lime juice
- 1 tbsp rice vinegar
- 1 tsp honey
- Pinch of salt
- Fresh cilantro, for garnish
Instructions
Make the Slaw
- Peel the mango and cut into thin strips (julienne). Combine with shredded cabbage and carrots in a large bowl.
- Whisk together lime juice, rice vinegar, honey, and salt. Pour over the slaw and toss to coat. Set aside to marinate while you prep the tofu.
Make the Tofu
- Cut: Slice tofu into 1-inch cubes.
- Coat: Brush or dip each cube in B'Cubs® Voodoo Peanut Sauce, covering all sides.
- Bread: Press into panko breadcrumbs to coat evenly.
- Fry: Heat oil in a non-stick skillet over medium-high heat. Cook tofu cubes 3 to 4 minutes per side until golden and crispy on all sides.
- Season: Hit with a pinch of salt and pepper straight out of the pan.
Serve
Pile the mango slaw into a bowl or onto a plate. Top with crispy tofu cubes. Drizzle generously with extra B'Cubs® Voodoo Peanut Sauce and finish with fresh cilantro. Serve immediately.
Tips
- Press tofu for at least 15 minutes to remove excess moisture. This is the key to a crispy crust.
- B'Cubs® Voodoo Peanut Sauce comes in Mild, Medium, and Hot. Use whichever heat level fits your crowd.
- Make the slaw up to 2 hours ahead. It gets better as it sits.
Ready to make it? Grab a bottle of B'Cubs® Voodoo Peanut Sauce and get cooking.