Thai Peanut Cabbage Salad (with Tofu)

Tofu

• 1 14 Ounce Block Extra Firm Tofu, drained and cut into 1/2" cubes
• 3 Tablespoons Soy Sauce, Tamari, or Liquid Aminos
• 2 Teaspoons Chili Garlic Sauce (Sambal Oelek)
• 2 Teaspoons Cornstarch

Peanut Sesame Dressing

• 1/4 Cup Creamy Natural Peanut Butter
• 2 Tablespoons Rice Vinegar
• 2 Tablespoons Soy Sauce, Liquid Aminos, or Tamari
• 2 Tablespoons Tahini
• 2 Tablespoons Maple Syrup
• Juice of 1 Lime
• 2 Cloves Garlic, minced
• 1/4 Teaspoon Ground Ginger
• Pinch Cayenne
• 2-4 Tablespoons Water, if necessary

Salad

• 1 Romaine Heart, chopped (12oz)
• 1 Green Cabbage, shredded (12oz)
• 1/2 Small Red Cabbage, shredded (3oz)
• 16 Ounces Frozen Shelled Edamame (Mukimame), cooked according to package directions
• 1 Cup Shredded Carrots (2-3 carrots)
• 1 Red Bell Pepper, thinly sliced and strips cut in half
• 1 Bunch Green Onions, sliced + more for garnish
• 1/3 Cup Peanuts, optionally roughly chopped
• 1/4 Cup Chopped Cilantro + a few whole sprigs for garnish
• Sesame Seeds, for garnish

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the soy sauce and chili garlic sauce.
3. Add the tofu and toss to combine.
4. Sprinkle the cornstarch over the tofu and toss again.
5. Spread onto the prepared baking sheet and bake for 30-40 minutes until browned.
6. Meanwhile, make the Healthy Peanut Sesame Dressing. Set aside.
7. Prep the salad. In a large bowl toss the romaine, green cabbage, red cabbage, edamame, carrots, bell pepper, green onions, and chopped cilantro. Pour about 3/4 of the dressing over salad and toss well to coat.
8. If desired, transfer to a platter. Then top with the tofu, peanuts, extra green onions and cilantro, and a sprinkle of sesame seeds. Enjoy!