with Sweet Chile Tofu & Peanut SauceGET RECIPES DELIVERED
Share this Recipe:
- 7.5 oz Wildwood® organic extra firm sprouted tofu
- 4 oz sugar snap peas
- 1 shallot
- 0.5 oz Fresh cilantro
- 1 lime
- ¼ cup sweet chili sauce*
- 2 flatbreads
- 2 tbsp peanut sauce
- 2 tbsp peanuts
- 6 oz coleslaw blend
- 1 tbsp vegetable oil*
- *Not included
- For full ingredient list, see Nutrition
Allergens: peanuts, soy, tree nuts, wheatNutrition
- Large nonstick skillet
Prepare the vegetables
Preheat the oven to 425°F. Drain the tofu, pat dry with paper towels, and cut into 1 inch cubes. Thinly slice the sugar snap peas diagonally. Peel and thinly slice the shallot. Roughly chop the cilantro leaves and stems. Halve the lime and cut half into wedges.
Crisp the tofu
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the cubed tofu, sprinkle with salt, and cook, tossing occasionally, until browned in places, about 3 to 4 minutes. Add just 2 tbsp sweet chile sauce and cook until sauce thickens and glazes the tofu, about 2 to 3 minutes more.
Toast the flatbreads
Place the flatbreads into the oven directly on a rack. Bake until slightly crispy, about 4 to 5 minutes. Combine the peanut sauce with 2 tsp warm water in a small bowl.
Build the flatbreads
Spread the the remaining sweet chile sauce on the toasted flatbreads. Top with sweet chile tofu, sliced snap peas, and sliced shallot. Drizzle with the peanut sauce. Sprinkle with chopped cilantro and peanuts.
In a large bowl, combine the coleslaw blend, the juice from just half the lime, a pinch of salt, and any remaining sliced snap peas and sliced shallot. Toss the snap pea slaw to combine. Cut flatbreads into wedges. Divide the Thai-style flatbreads between large plates and serve with the snap pea slaw and lime wedges.