Recipes / Cabbage with Crisp Tofu and Peanut-Lime Dressing

Cabbage with Crisp Tofu and Peanut-Lime Dressing

By The Editors

Published May 1, 2024

This salad is a dream if you like a lot of crunch: There’s shredded cabbage, thinly sliced red onion, peanuts, and crisp crumbled tofu. Broiling the tofu away from the flame allows it to crisp quickly without burning; tossed with some salt and red chile flakes, the crumbles make an irresistible stir-in or garnish. Try them on other salads, cooked vegetables, grains, or noodles.

Photo: Jim Henkens
Photo: Jim Henkens
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FYI, the version in the photo here got a handful of boiled rice noodles, an extra drizzle of peanut sauce, some torn basil, and a little drizzle of chile oil; none necessary, all delicious.


Make The Recipe!

Cabbage with Crisp Tofu and Peanut-Lime Dressing

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Makes 4 servings 1x

Time 30 minutes

Units Scale


  • 2 bricks firm tofu (12 to 14 ounces each)
  • 1/3 cup plus 1 tablespoon vegetable oil
  • 1 teaspoon red chile flakes
  • Salt
  • 1 lime
  • 3 tablespoons peanut butter
  • Hot sauce (optional)
  • 1 small head Savoy or green cabbage (1 pound)
  • 1 small red onion
  • 1/2 cup peanuts


Prep | Cook

Turn the broiler to high; put the rack 6 inches from the heat.

Squeeze as much water as you can out of the tofu. Crumble the tofu onto a rimmed baking sheet and toss with 1 tablespoon vegetable oil, 1 teaspoon red chile flakes, and a sprinkle of salt. Broil, checking and stirring occasionally until the tofu crumbles are brown and crisp, 20 to 25 minutes.

Halve the lime.

In a large bowl, whisk together 1/3 cup vegetable oil, the juice of the lime, 3 tablespoons peanut butter, 3 tablespoons hot water, some salt, and a dash of hot sauce if you’re using it.

Trim, core, and quarter the cabbage. Cut each quarter crosswise into thin ribbons; add to the bowl.

Trim, peel, halve, and thinly slice the red onion; add to the bowl. Chop 1/2 cup peanuts; add them to the bowl.

When the tofu is crisp, add it to the bowl. Toss, taste, and adjust the seasoning, and serve.

— Recipe from How To Cook Everything Fast