Recipe featured on "Food in :60" Segment with Carrie Taylor, RDN, LDN and Andrea Luttrell, RDN, LDN. Watch the recipe video here.
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Ingredients
Directions
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. Place cubed tofu in a bowl or ziplock bag and toss with cornstarch. If desired, season with salt, pepper, garlic powder and paprika or other seasonings of choice.
4. Heat olive oil in a skillet and cook tofu until crispy on all sides. Set aside on paper towels to soak up excess oil.
5. Place Bibb lettuce in a serving bowl. Arrange red rice, cabbage, carrots, crispy tofu and chopped peanuts around the top of the lettuce.
6. Drizzle peanut sauce over and enjoy.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!