Crispy Tofu with Spicy Peanut Slaw
Extra-crunchy cornmeal-crusted tofu served over a bright, herb-packed salad
Why This Recipe Works
The secret to this tofu is the cornmeal in the dredging mixture, which provides a more substantial crunch than cornstarch alone. Briefly heating the dressing in the microwave mellows the raw aromatics and helps the cabbage soften just enough.
Instructions
Spread the tofu over a paper towel–lined baking sheet and let it drain for 20 minutes to remove excess moisture. Press the pieces dry with fresh paper towels and season with salt and pepper.
Whisk together the smaller amount of oil, vinegar, soy sauce, sugar, and chili-garlic sauce in a bowl. Cover and microwave until the mixture is simmering, about 1 to 2 minutes. Reserve 2 tablespoons of this dressing for finishing, then toss the remaining dressing with the coleslaw mix, peanuts, scallions, cilantro, and mint.
Combine cornstarch and cornmeal in a shallow dish. Working with several pieces at a time, coat the tofu thoroughly in the mixture, pressing gently so the coating adheres, then transfer them to a wire rack set over a baking sheet.
Heat the remaining frying oil in a large nonstick skillet over medium-high heat until the oil is shimmering. Cook the tofu in two batches until every side is golden and crisp, about 4 minutes per batch.
Lift the tofu from the oil, allowing the excess to drip back into the pan, and transfer to a paper towel–lined plate. Serve immediately with the cabbage salad, drizzling the reserved dressing over the tofu while it is still hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate the slaw and tofu separately for up to 2 days. The tofu is best reheated in a dry skillet or air fryer to maintain crispness.
