Asian Tofu Salad
Ingredients
Crispy Tofu
- 1 Block Organic extra firm tofu (see notes)
- 3 tbsp Soy sauce (low sodium)
- 2 tbsp Sesame oil (can use olive oil or grapeseed oil too)
Peanut Dressing
- 1/4 cup Creamy Peanut butter
- 1/4 cup Soy Sauce
- 3 tbsp Rice vinegar
- 3 tbsp fresh lime juice
- 2 tbsp Organic raw sugar
- 2 cloves garlic roughly chopped.
- 1 inch Fresh ginger roughly chopped.
Salad Ingredients (see notes)
- Mixed lettuce (serving per Bowl)
- Shredded carrots
- Thinly sliced cucumbers
- Chopped green onions
- Thinly sliced bell pepper
- Chopped grape tomatoes
- Chopped peanuts
Instructions
Crispy Tofu
- Pat dry tofu & crumble (the smaller the pieces the crisper the tofu)
- Add sesame oil to pan, now add tofu and soy sauce.
- Cooking time depends on how wet the tofu is. Crisper tofu takes longer to cook you just need to cook all the liquid out of it! -10-15 mins
Peanut Dressing
- Put all ingredients in a blender and blend until VERY smooth, just keep blending. I like to stop it when it's halfway done and add 2-4 tbsp of warm water till desired consistency.
Salad
- Add lettuce to your bowls, and top with assortment of chopped veggies, add your crispy tofu, your peanut dressing and finally your chopped peanuts and enjoy!!
Notes
- Organic Tofu. Always buy organic and these days I'm finding vacuum sealed tofu which seems to get a lot crisper!
- Always use low sodium soy sauce, can replace soy sauce with coconut aminos or aminos!
- Grapeseed or Olive oil can be used in place of sesame.
- I like to serve these per bowl! Sorry there are no veggie amounts but that ill depend on how many people you are feeding.
- Can use this dressing for noodles cold and hot!