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1 16 oz block of Nasoya Super Firm Tofu

1 ½ tbsp tamari

1 tbsp potato starch or cornstarch

1 tsp garlic powder

½ tsp fresh ground white pepper

¼ tsp Kosher salt

3 garlic cloves

1-2 red Thai chili

2 tsp granulated sugar or coconut sugar

2 limes

2 tbsp vegan fish sauce

1 tbsp rice vinegar

⅓ cup hot water

½ small red onion, thinly sliced

½ small green cabbage, shredded (about 3 cups)

⅓ cup cilantro, roughly chopped

¼ cup loosely packed mint leaves, torn

¼ cup roasted peanuts, crushed

¼ cup fried shallots (optional)

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1. Preheat the oven to 425F

2. Place a box grater over a parchment lined baking tray and grate the tofu over the largest holes to create tofu shreds

3. Top tofu shreds with tamari, starch, garlic powder, white pepper, salt, and oil

4. Toss the tofu to evenly coat then spread it out in an even layer on the baking tray

5. Bake in the oven for 18 minutes

6. Give the tofu a careful toss using tongs then return to bake for 8-10 minutes, or until golden

7. To a mortar and pestle, add the garlic cloves, thai chili, sugar, and a pinch of salt

8. Pound the garlic and chili into the sugar to break it up into a paste

9. Add the juice of 1 lime, fish sauce, vinegar, and hot water then stir well with a spoon

10. Taste and adjust the sweet, sour, spicy, or salty notes to your personal taste

Note: If you can't find super firm tofu, wrap firm or extra-firm blocks in a clean kitchen towel. Place it on a flat surface, adding a cutting board and a heavy object on top. Let it sit for at least 30 minutes to squeeze out excess water.