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Thai-Style Peanut Butter Tofu

with Corn, Kohlrabi & Cabbage Slaw

Cooking time

30 minutes

Servings

2/4

Calories

940 /serving

You already know PB&J (peanut butter and jelly). Now it’s time to get acquainted with a new classic, PB&T (that’s right, peanut butter and tofu). The spread’s rich nuttiness is the base for a lip-smacking sauce made with hoisin, rice vinegar and our Open Sesame spice blend. It sticks to strips of bouncy tofu, seared to golden, and served under a sharp kohlrabi, corn and cabbage slaw and a sprinkling of toasted peanuts. Jasmine rice is happy to hold it all together.

We will send you:

  • 100g Shredded red cabbage
  • 1 Kohlrabi
  • 1 Ear of corn
  • 1 Block of tofu (non-GMO)
  • 157g Jasmine rice
  • 25g Peanuts
  • 45ml Rice vinegar
  • 30g Peanut butter
  • 30ml Hoisin sauce
  • 9.5g Open Sesame spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Peanuts, Sesame, Soy, Wheat

You will need:

Small pot (or kettle)
Medium pot
Large pan (non-stick if possible)
Peeler
Grater
Olive oil
Oil
Salt & pepper
Total Fat
45 g
Saturated Fat
7 g
Sodium
1540 mg
Total Carbs
106 g
Sugars
20 g
Protein
35 g
Fibres
11 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Make the slaw
While the rice cooks, shuck the corn and slice the kernels off the cob. Peel and coarsely grate the kohlrabi. In a medium bowl, combine ⅔ of the rice vinegar, ⅓ of the spice blend and 2 tbsp olive oil (double for 4 portions). Add the corn, kohlrabi and cabbage to the bowl; season with S&P and toss well to combine.
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Toast the peanuts
In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the peanuts and toast, stirring frequently, 1 to 2 minutes, until fragrant. Season immediately with salt; transfer to a bowl and set aside. Wipe out and reserve the pan.
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Make the sauce
In a small pot (or kettle), bring ½ cup water (double for 4 portions) to a boil. In a medium bowl, combine the peanut butter, hoisin, ½ the remaining spice blend, the remaining rice vinegar and ½ the boiling water. If the sauce seems too thick, gradually add as much remaining boiling water as you’d like until you reach your desired consistency. Set aside in a warm spot.
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Sear the tofu
Pat the tofu dry with a paper towel; cut the tofu into sticks about the size of a large French fry. Toss with a drizzle of oil and season with the remaining spice blend and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the tofu and sear, 1 to 2 minutes per side, until golden brown.
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Plate your dish
Divide the rice and tofu between your plates. Spoon the sauce over the tofu. Top with a generous spoonful of slaw and the toasted peanuts. Serve any remaining slaw on the side. Bon appétit!