Step 1

Put the tofu into a colander placed in the sink and let it drain for a few minutes, until the liquid runs off.

Step 2

Cut tofu in half crosswise to make two same-size flat pieces.

Step 3

Put two piece of paper towel on a cutting board, lay tofu slices close to each other on the paper towel, and top with two more pieces of paper towel.

Step 4

Put something heavy (like a cast iron pan) on top of the paper towel so it’s covering and pressing down on the tofu to press out the water.

Step 5

Let tofu press at least 15 minutes, then replace the paper towels and press again for 15 minutes more if you have time.

Step 6

While tofu is pressing, whisk together the sesame oil, soy sauce, rice vinegar, Monkfruit sweetener (or sweetener of your choice), and ground ginger (affiliate link) to make the marinade.

Step 7

Spray a large baking sheet with non-stick cooking spray. Preheat oven to 400F/200C.

Step 8

When tofu is pressed, cut it into small cubes about 3/4 inches square.

Step 9

Put tofu into a small bowl and gently toss with the marinade.  (If you have time, let it marinate 15 minutes or so before you bake.)

Step 10

Spread tofu out on the baking sheet so pieces are not close or touching and bake about 10 minutes.

Step 11

Remove pan from oven and use your fingers or a fork to quickly turn the tofu pieces over.

Step 12

Bake about 10 more minutes, or until all the tofu is nicely browned and the edges feel firm. (It might take slightly longer than 20 minutes, but watch it carefully at the end because it can go from brown to burned pretty quickly.)

Step 13

While the tofu bakes, thinly slice and chop the cabbage.

Step 14

Cut away the stem and remove the seeds of the red bell pepper, then cut the pepper into short thin strips.

Step 15

Cut sugar snap peas in half lengthwise on the diagonal to make slivers.

Step 16

Whisk together the rice vinegar, Monkfruit Sweetener (or sweetener of your choice), sesame oil, soy sauce, Sriracha Sauce (affiliate link), and hot water to make the peanut sauce sauce.

Step 17

When tofu is done make bowls with a generous layer of red cabbage topped with red bell pepper strips, sugar snap pea slivers, and tofu cubes on top.

Step 18

Drizzle over a generous amount of sauce and serve immediately.

Step 19

Individual ingredients can be kept in the fridge for several days.  (I had leftovers and I gently heated the tofu and sauce in the microwave, combined the ingredients, and ate it while I was typing up this post!)