Peanut Sesame Tofu Broccoli Slaw
This peanut sesame tofu broccoli slaw delivers crispy tofu, crunchy veggies, and a creamy peanut dressing in 30 minutes for a satisfying high protein meal.
This peanut sesame tofu broccoli slaw started as a Tuesday-night rescue in my kitchen, built from whatever was crisp in the fridge. Golden tofu cubes, purple cabbage, orange carrot, and a glossy peanut dressing turned it into dinner in 30 minutes. Why does a bowl of raw cabbage taste so exciting here?
Honestly, it’s become my go-to the week after Thanksgiving, when everyone is tired of heavy leftovers and craving something bright. The slaw stays snappy, the dressing smells toasty and nutty, and the tofu brings a satisfying crunch to every forkful.
Table of Contents
Ingredients for Peanut Sesame Tofu Broccoli Slaw
This recipe serves 4. Ingredients are listed in the order you’ll use them.
| Category | Ingredient | Amount | Notes |
|---|---|---|---|
| Crispy Tofu | Extra-firm tofu, pressed and cubed | 14 oz (400 g) | Extra-firm crisps best and makes a high protein lunch for fall. Pat the cubes dry before seasoning. |
| Crispy Tofu | Cornstarch | 1 tbsp | Builds the crisp shell. Arrowroot works as a swap. |
| Crispy Tofu | Garlic powder | 1/2 tsp | Granulated garlic is a fine substitute. |
| Crispy Tofu | Salt and black pepper | To taste | Start with a pinch of each, since the dressing is salty. |
| Crispy Tofu | Neutral cooking oil | 1 tbsp | Avocado, canola, or grapeseed oil all work. |
| Peanut Sesame Dressing | Creamy peanut butter | 1/4 cup | Natural or classic both work. Almond butter is a good swap. |
| Peanut Sesame Dressing | Soy sauce | 2 tbsp | Use tamari to keep it gluten-free. |
| Peanut Sesame Dressing | Rice vinegar | 1 1/2 tbsp | Apple cider vinegar works in a pinch. |
| Peanut Sesame Dressing | Toasted sesame oil | 1 tbsp | Brings the nutty aroma. A little goes a long way. |
| Peanut Sesame Dressing | Honey or maple syrup | 1 tbsp | Choose maple syrup to keep the dressing vegan. |
| Peanut Sesame Dressing | Fresh lime juice | 1 tbsp | Lemon juice also works. |
| Peanut Sesame Dressing | Fresh ginger, freshly grated | 1 tsp | Use a fine grater so the dressing stays smooth. |
| Peanut Sesame Dressing | Small garlic clove, minced | 1 | Mince it finely so no one bites into a raw chunk. |
| Peanut Sesame Dressing | Warm water, to thin | 2 to 3 tbsp | Add a tablespoon at a time until the dressing pours easily. |
| Peanut Sesame Dressing | Chili flakes (optional) | 1/2 tsp | Skip them for a mild, kid-friendly bowl. |
| Slaw | Broccoli slaw mix | 4 cups | Look for crisp, pale shreds with no browning. |
| Slaw | Red cabbage, shredded | 1 cup | Adds deep purple color and a peppery crunch. |
| Slaw | Medium carrot, julienned | 1 | A box grater makes quick shreds if you’re short on time. |
| Slaw | Red bell pepper, thinly sliced | 1/2 | Orange or yellow pepper works too. |
| Slaw | Green onions, sliced | 3 | Use both the white and green parts. |
| Topping | Roasted peanuts, roughly chopped | 1/4 cup | Pepitas make a nut-free swap. |
| Topping | Sesame seeds | 1 tbsp | White or black seeds both look striking. |
Instructions for Peanut Sesame Tofu Broccoli Slaw
- Press and season the tofu. Wrap the block in a clean towel, set a heavy pan on top for 15 minutes, then cut it into bite-sized cubes. Toss the cubes with the cornstarch, garlic powder, salt, and pepper until each piece looks matte and evenly dusted.
- Crisp the tofu. Heat the oil in a large skillet over medium-high heat until it shimmers. Add the tofu in a single layer and cook for 8 to 10 minutes, turning occasionally, until golden on every side. Shake the pan, and the cubes should rustle like dry autumn leaves.
- Whisk the dressing. In a medium bowl, whisk the peanut butter, soy sauce, rice vinegar, sesame oil, honey, lime juice, ginger, and garlic until thick and smooth. Whisk in the warm water gradually until creamy and pourable. Stir in the chili flakes if you want heat, and enjoy the toasty, nutty aroma.
- Build the slaw. In a large bowl, combine the broccoli slaw, red cabbage, carrot, bell pepper, and green onions. Toss with your hands so the colors mix, with purple, orange, red, and green flecked through the pale broccoli shreds.
- Dress the slaw. Pour the peanut sesame dressing over the vegetables and toss with tongs until every shred looks glossy and evenly coated. The raw vegetables should still feel crunchy and snappy, not limp.
- Top the bowl. Arrange the crispy tofu over the slaw, then sprinkle with the chopped peanuts and sesame seeds. You’ll see golden cubes, creamy dressing, and a scatter of toasted seeds in every scoop.
- Serve right away. Enjoy it immediately while the tofu is still crackly. If you’re prepping ahead, refrigerate the dressed slaw separately and add the tofu just before serving.
Substitutions & Variations
To keep this vegan, use maple syrup instead of honey. For a gluten-free bowl, swap the soy sauce for tamari or coconut aminos, and check the label if you’re cooking for someone with celiac disease.
For a peanut sesame protein salad bowl that eats like a full meal, stir in shelled edamame or serve the slaw over cooked quinoa. If you’d rather feed meat-eaters too, put my chili lime chicken cranberry salad on the same table.
My family’s favorite variation is adding mandarin orange segments and a handful of cilantro. The citrus brightens the peanut dressing, and the herbs add a fresh, grassy note.
Expert Tips & Troubleshooting
The tofu won’t turn crispy
Press it longer, pat it dry, and give the cubes room in the pan. If your skillet is smaller than 12 inches, cook in two batches. In my testing, I found a 15-minute press plus a cornstarch coating gives the crispiest edges.
Extra-firm tofu also gives you more protein, and Harvard Health’s guide to adding tofu to your diet lists extra-firm well ahead of silken per serving.
The slaw gets watery
Cabbage and carrot release water as salt and acid sit on them. After making this dozens of times, I hold back 2 tablespoons of dressing and toss again right before serving. The slaw stays glossy and crunchy instead of pooling at the bottom.
The dressing is too thick or too bland
Seriously, peanut butter brands vary a lot in thickness. Thin the dressing with warm water, one tablespoon at a time, until it drapes off a spoon. If it tastes flat, add a squeeze of lime or a pinch of salt.
Storage & Meal Prep
This works as a meal prep november lunch salad if you keep the parts separate and assemble each day. Refrigerate leftovers within two hours of serving, following the USDA leftover guidelines.
| Component | Storage Method | Duration |
|---|---|---|
| Undressed slaw vegetables | Airtight container lined with a paper towel | Up to 4 days |
| Peanut sesame dressing | Sealed jar in the refrigerator; thin with warm water after chilling | Up to 1 week |
| Crispy tofu | Separate airtight container; re-crisp in a hot skillet for 3 to 4 minutes | Up to 3 days |
| Dressed slaw | Airtight container in the refrigerator | Up to 2 days |
| Peanuts and sesame seeds | Sealed container at room temperature | Up to 1 week |
No-waste tip: stir leftover dressing into warm noodles, drizzle it over roasted sweet potatoes, or use it as a dip for fresh spring rolls.
Peanut Sesame Tofu Broccoli Slaw FAQs
Can I bake or air-fry the tofu instead of pan-frying it?
Yes, baking or air-frying works well for a hands-off high protein lunch for fall. Bake the coated cubes at 425°F (220°C) for about 25 minutes, flipping halfway, until golden. Air-fry at 400°F (200°C) for 12 to 15 minutes, shaking the basket once.
How can I make the dressing spicier?
Stir in 1 teaspoon of sriracha, chili garlic sauce, or chili crisp, then taste. Start small, because the heat builds as the dressing sits. A pinch of extra chili flakes works too.
What can I use instead of broccoli slaw?
Shredded green cabbage mixed with extra carrot is the easiest swap. Use the same 4 cups, or try shredded Brussels sprouts for a nuttier flavor. Slice everything thinly so the dressing coats evenly.
Why does the tofu need cornstarch?
Cornstarch absorbs surface moisture and fries into a thin, crisp shell. Without it, the tofu turns tender and golden but not crunchy. Toss the cubes until no wet spots remain.
Best way to julienne a carrot?
Cut the carrot into 3-inch lengths, slice each piece into flat planks, stack the planks, and cut them into thin matchsticks. A box grater with large holes also works if you prefer shreds. Either way, the carrot adds sweet, bright crunch.
Serving Suggestions
Serve this as an easy weeknight salad dinner idea with warm jasmine rice or tucked into lettuce cups. For a bigger spread, pair it with the apple celery pecorino orzo salad or the romaine cranberry sunflower salad.
Final Thoughts
Save this peanut sesame tofu broccoli slaw to your Pinterest board and tell me in the comments how you served it. Well, I think you’ll find it’s hard to stop snacking on the crispy tofu.
Crispy Peanut Sesame Tofu Broccoli Slaw
Equipment
- Clean kitchen towel
- Heavy pan or tofu press
- Cutting board and knife
- Large skillet
- Medium Mixing Bowl
- Whisk
- Large mixing bowl
- Tongs
Ingredients
Crispy Tofu
- 14 oz (400 g) Extra-firm tofu, pressed and cubed Pat the cubes dry before seasoning.
- 1 tbsp Cornstarch Arrowroot works as a substitute.
- ½ tsp Garlic powder Granulated garlic can also be used.
- Salt and black pepper To taste; start with a pinch of each.
- 1 tbsp Neutral cooking oil Avocado, canola, or grapeseed oil.
Peanut Sesame Dressing
- ¼ cup Creamy peanut butter Natural or classic peanut butter works; almond butter is a substitute.
- 2 tbsp Soy sauce Use tamari or coconut aminos for a gluten-free option.
- 1 ½ tbsp Rice vinegar Apple cider vinegar works in a pinch.
- 1 tbsp Toasted sesame oil
- 1 tbsp Honey or maple syrup Choose maple syrup to keep the dressing vegan.
- 1 tbsp Fresh lime juice Lemon juice also works.
- 1 tsp Fresh ginger, freshly grated
- 1 small clove Garlic, minced Mince finely.
- 2 to 3 tbsp Warm water Add gradually to thin the dressing until pourable.
- ½ tsp Chili flakes (optional) Omit for a mild dressing.
Slaw
- 4 cups Broccoli slaw mix Choose crisp shreds without browning.
- 1 cup Red cabbage, shredded
- 1 medium Carrot, julienned A box grater can be used for quick shreds.
- ½ Red bell pepper, thinly sliced Orange or yellow bell pepper also works.
- 3 Green onions, sliced Use both white and green parts.
Topping
- ¼ cup Roasted peanuts, roughly chopped Use pepitas for a nut-free alternative.
- 1 tbsp Sesame seeds White or black sesame seeds both work.
Instructions
- Wrap the tofu block in a clean towel and place a heavy pan on top for 15 minutes. Cut the pressed tofu into bite-sized cubes. Toss the cubes with cornstarch, garlic powder, salt, and black pepper until evenly coated and matte.
- Heat the neutral oil in a large skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook for 8 to 10 minutes, turning occasionally, until golden and crisp on every side. Cook in batches if needed to avoid overcrowding the pan.
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey or maple syrup, lime juice, ginger, and minced garlic until thick and smooth. Gradually whisk in the warm water, one tablespoon at a time, until creamy and pourable. Stir in the chili flakes if using.
- In a large bowl, combine the broccoli slaw, shredded red cabbage, julienned carrot, sliced bell pepper, and green onions. Toss until the vegetables are evenly mixed.
- Pour the peanut sesame dressing over the vegetables. Toss with tongs until every shred is glossy and coated while the vegetables remain crunchy.
- Arrange the crispy tofu over the dressed slaw. Sprinkle with chopped roasted peanuts and sesame seeds.
- Serve immediately while the tofu is still crisp. For meal prep, refrigerate the slaw and tofu separately and add the tofu just before serving.
