Ingredients
The following ingredients have 1 Servings
- 1/4 block (about 90g) extra-firm tofu, (cut into 1.5" cubes)
- 2 teaspoons soy sauce ((gluten-free if preferred))
- 1/8 red cabbage, (thinly sliced)
- 1/2 carrot, (peeled and sliced)
- 3 inch piece cucumber, (sliced)
- 2 radishes, (sliced)
- 1/4 red pepper, (sliced)
- 2 green onions, (chopped)
- 1/4 cup cilantro, (chopped)
- 2 tablespoons roasted peanuts, (roughly chopped)
- 1/2 clove garlic, (minced)
- 1/2 inch piece fresh ginger, (minced)
- 2 tablespoons rice vinegar
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1/2 teaspoon sesame oil
- 1/2 teaspoon Sriracha
- 1 wedge lime
Instruction
- Put the tofu into a small bowl with 2 teaspoons soy sauce and let the tofu marinate for 15 minutes or longer. Once marinated, grill the tofu. I do this in a grill pan, but you could do it on a BBQ, or if you don't have access to either, heat a bit of oil in a frying pan and fry for a couple minutes on each side, until golden and crispy.
- Layer all the veggies into the bowl, cabbage, carrot, cucumber, radishes, red pepper, scallions, cilantro, and peanuts. Top with the grilled tofu.
- Make the peanut dressing by mixing all of the dressing ingredients together in a small bowl. Dress the salad to taste.
