Slaw

• 1/2 red cabbage
• 2 to 3 carrots
• 1/2 cup cilantro
• 1 Tbsp sesame oil
• 1 Tbsp olive oil
• ½ tsp salt
• pepper

Tofu & Peanut Sauce

• 14oz Extra-Firm Tofu
• 4 Tbsp Peanut Butter
• 2 tsp soy sauce
• 1 Tbsp sesame oil
• 1 Tbsp agave (or honey)
• 1 to 2 tsp sesame oil
• 2 Tbsp lime juice
• Red pepper flakes

Slaw: Shred the cabbage and carrots (mandolins and box graters help). Transfer to large bowl and add roughly chopped cilantro.

In a small bowl, whisk olive oil, sesame oil, lime juice, ½ teaspoon sea salt, and black pepper to taste. Pour the vinaigrette on top of the slaw and toss to coat. Add a squeeze of lime juice or a sprinkle of salt and pepper.

Peanut sauce: Add the peanut butter to a bowl, along with the agave, lime juice, soy sauce, 1 teaspoon of sesame oil, and red pepper flakes to taste. Whisk well to combine until smooth. Taste, adding the additional teaspoon of sesame oil, if desired. Stream in the water, a tablespoon at a time, and whisk until the sauce is pourable but still thick.

Tofu: Pat water from tofu. Slice widthwise into ½-inch thick slices (about 10 slabs from 14oz block). Get rid of some excess water by dabbing with paper towels.

Heat oil in a nonstick frying pan over medium-high heat. Once the oil is hot, add the tofu slices. Cook for 6 to 8 minutes, gently moving around pan as needed to coat evenly in oil or until the bottom is golden brown. Flip and cook for 4 to 6 minutes on the other side.

Plate with slaw topped by tofu and peanut sauce. Fancy it up with cilantro and sesame seeds or slivered almonds / peanuts if you like.