Picnic Tofu
This make ahead tofu is perfect to cool down and travels well enough for a picnic or dinner at the beach. We eat it with a green salad or really anything else you're excited about.
Ingredients
2 small bok choy or 1 cup shredded cabbage
1 block firm tofu (we use Jenny's Organic)
2 serrano chilies, minced
4 cloves garlic, minced
1" nub ginger, peeled and minced
4 scallions, sliced thinly
2-3 bell peppers, any variety, sliced thinly
1/4 cup soy sauce or 1 tbsp miso paste
1/2 cup salted peanuts, roughly chopped (optional)
1/2 cup neutral oil
cilantro, roughly chopped
Method
- In a heat proof container make a nest with the cabbage or place the bok coy on the side
- Place the tofu in the center and then pile up all of the other ingredients except the oil and cilantro
- Heat the oil until just about smoking then pour over all the other ingredients (the heat will soften the vegetables and activate the aromatics)
- Let rest 10 minutes then top with the cilantro and serve either room temperature or cold
