THAI PEANUT SALAD WITH CRISPY TOFU

November 05, 2018 by Renee Tavoularis

Ingredients

For the DRESSING:

⅓ cup creamy, no-sugar added peanut butter
2 tablespoons low-sodium tamari
1 teaspoon lime juice
¼ cup warm water, plus more if necessary 

For the TOFU:

12 ounces extra-firm tofu, drained* and sliced into 8-10 pieces
1 tablespoon avocado oil
2 teaspoons low-sodium tamari
2 teaspoons rice wine vinegar 

For the SALAD:

2.5 cups shredded red cabbage
1 yellow pepper, seeds and veins removed and julienned
2 medium carrots, peeled and shredded
2 cups spinach, roughly chopped
¼ cup cilantro, stems removed and roughly chopped
½ cup roasted peanuts, crushed 

Instructions

• To prepare the dressing, add the peanut butter, tamari, lime juice and warm water to a small bowl or jar. Shake or whisk well until combined and smooth. If mixture is too thick, add more water until proper consistency is achieved.
• To prepare the tofu, heat the avocado oil in a large skillet over medium heat. Once hot, add the tofu in a single layer. Cook for 3 minutes before flipping over and cooking another 3 minutes.
• Pour the tamari and rice wine vinegar into the pan and let reduce slightly before turning off the heat and removing the tofu.
• To prepare the salad, toss together the red cabbage, yellow pepper, carrots spinach and cilantro. Top with the crispy tofu and pour the dressing on top.
• Garnish with crushed peanuts before serving.

NOTE: In order to get crispy tofu, be sure to drain the tofu well before cooking. To do this, place the tofu between a kitchen towel (or two paper towels). Weight down (a plate and a jar work well) and let sit for at least 30 minutes.
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