NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

0.5 tbsp creamy peanut butter

1 tbsp tamari

1 tbsp lime juice

1 tsp sriracha

0.5 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

2 cups shredded red cabbage

0.5 cup shredded carrots

0.25 cup fresh cilantro

1 tbsp green onion

PREPARATION

• 1

  Drain the extra firm tofu and press it between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  In a small bowl, whisk together the creamy peanut butter, tamari, lime juice, sriracha, toasted sesame oil, grated ginger, and minced garlic until smooth.

• 3

  Heat a non-stick skillet over medium-high heat and add the tofu cubes, searing for 3-4 minutes per side until they are golden brown and crispy.

• 4

  In a large mixing bowl, combine the shredded red cabbage, shredded carrots, and fresh cilantro.

• 5

  Pour the peanut dressing over the vegetable mixture and toss well to coat.

• 6

  Add the seared tofu cubes to the salad, gently toss, and garnish with sliced green onions before serving.