Cabbage Pad Thai with Baked Tofu

• Gluten free

• Produce

  • 5 cups Cabbage
  • 1/2 cup Cilantro
  • 4 cloves Garlic
  • 1 Jalapeno
  • 1 cup Onion
  • 2 tbsp Peanuts
  • 7 oz Shiitake mushrooms

• Refrigerated

  • 1 14-oz block Tofu, extra firm

• Condiments

  • 2 tbsp Fish sauce
  • 1 tbsp Lime juice, fresh
  • 3 tbsp Soy sauce

• Baking & Spices

  • 1 tbsp Brown sugar, packed
  • 1 1/2 tsp Cornstarch
  • 1 Kosher salt

• Oils & Vinegars

  • 3 tbsp Grapeseed or olive oil

Found on food52.com

Description

Ingredients

• 3 tablespoons soy sauce, divided
• 3 tablespoons grapeseed or olive oil, divided
• 1 14-oz block extra-firm tofu, patted dry, cut into 1-inch cubes
• 1 tablespoon fresh lime juice, plus more for serving
• 2 tablespoons fish sauce
• 1 tablespoon packed brown sugar
• 1.5 teaspoons cornstarch
• 1 cup thinly sliced onion (1 small onion)
• 7 to 8 ounces shiitake mushrooms, thinly sliced
• 1 jalapeño, seeds removed, minced (about 2 tablespoons)
• 4 cloves garlic, minced
• Kosher salt
• 5 cups thinly sliced cabbage (about half a small head)
• 1/2 cup roughly chopped cilantro
• 2 tablespoons roughly chopped peanuts

Directions

• Preheat the oven to 400ºF. Whisk together 2 tablespoons soy sauce and 1 tablespoon oil in a medium bowl. Add tofu cubes and gently toss to coat. Let cubes marinate while oven preheats—at least 5 minutes. Lightly rub a rimmed sheetpan with neutral oil. Place tofu cubes on pan, discarding the remaining marinade. Bake for 30 minutes. Remove pan from oven and set aside.
• Meanwhile, combine the remaining tablespoon of soy sauce with the lime juice, fish sauce, brown sugar, cornstarch, and 1/4 cup water. Stir together and set aside.
• In a large sauté pan, heat 1 tablespoon of oil over high heat. Add the onions, mushrooms and jalapeño. Turn heat down to medium. Let cook undisturbed for 1 minute, then stir every so often until onions and mushrooms are soft, about 5 minutes. Add the garlic and a pinch of salt and cook for 30 seconds more. Transfer vegetables to a plate. Add remaining tablespoon of oil to the pan. Add cabbage and let cook undisturbed for 1 minutes, then stir every so often until cabbage is crisp-tender, about 5 minutes more.
• Turn the heat to high, add the soy sauce mixture, stir to combine, bring the mixture to a boil, and cook until the cabbage is coated in a thick, glossy sauce. Stir in the onions and mushrooms. Remove pan from the heat and stir in the fresh cilantro and baked tofu. Sprinkle the peanuts over top and serve.