with Crunchy Date Slaw & Peanut Sauce
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- ½ cup sushi rice
- 2 oz dates, finely chopped
- 1 lime, juiced
- 6 oz shredded red cabbage
- 2 tbsp sesame seeds (divided)
- ⅓ cup toasted coconut, finely chopped
- ¼ cup panko breadcrumbs
- ¼ cup cornstarch
- 14 oz organic extra firm tofu, drained and patted dry
- 2 tbsp peanut butter
- 2 tsp tamari
- 2 tbsp sweet chili sauce
- ¼ cup + 1 tsp vegetable oil*
- *Not included
- For full ingredient list, see Nutrition.
Add sushi rice, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 13 to 15 minutes.
Add dates, lime juice, red cabbage, just 1 tsp sesame seeds, 1 tsp vegetable oil, and a pinch of salt to a medium bowl. Toss the crunchy date slaw.
Add remaining sesame seeds, coconut, and panko breadcrumbs to a plate, and mix.
In a small bowl, combine cornstarch and ¼ cup cold water and whisk. Cut tofu into 8 slices and toss in the cornstarch mixture, remove, and press into the coconut breadcrumbs. Heat ¼ cup vegetable oil in a large nonstick skillet over medium heat. Add breaded tofu and cook until browned, 3 to 4 minutes per side. Transfer to a plate, sprinkle with salt, and cover loosely to keep warm. TIP: If the breaded tofu is getting too dark, lower the heat slightly.
Add peanut butter, tamari, sweet chili sauce, and 2 tbsp water to a small bowl and whisk the peanut sauce.
Divide the rice and crunchy date slaw between plates. Top with coconut tofu and serve with peanut sauce for dipping. Bon appétit!