Name: Thai Peanut Salad with Crispy Tofu
Yield: 6
Ingredients: 2 zucchinis, spiralized (or sub noddles of choice - soba or rice noodles would work great); 4 cups purple cabbage, shredded; 1 large red bell pepper, thinly sliced; 3 green onions, thinly sliced; ¾ cup cilantro, roughly chopped; ½ cup roasted, salted peanuts, chopped; ½ cup creamy, natural peanut butter; 1 tbsp fresh ginger, grated; 2 cloves of garlic, minced; 2 tbsp rice vinegar; 3 tbsp coconut aminos (or gluten-free soy sauce); 1 tbsp lime juice; 1 tsp sesame oil; 1 tbsp sriracha; 3 tbsp warm water (more to thin if needed); honey to taste (optional); 1 block organic, extra-firm tofu (about 14 oz); 1 tbsp coconut aminos (or gluten-free soy sauce); 1 tbsp corn starch or arrowroot starch

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Authorgoodnesswithg

Yields6 Servings

Ingredients

2 zucchinis, spiralized (or sub noddles of choice - soba or rice noodles would work great)

4 cups purple cabbage, shredded

1 large red bell pepper, thinly sliced

3 green onions, thinly sliced

¾ cup cilantro, roughly chopped

½ cup roasted, salted peanuts, chopped

Peanut Sauce

½ cup creamy, natural peanut butter

1 tbsp fresh ginger, grated

2 cloves of garlic, minced

2 tbsp rice vinegar

3 tbsp coconut aminos (or gluten-free soy sauce)

1 tbsp lime juice

1 tsp sesame oil

1 tbsp sriracha

3 tbsp warm water (more to thin if needed)

honey to taste (optional)

Crispy Tofu

1 block organic, extra-firm tofu (about 14 oz)

1 tbsp coconut aminos (or gluten-free soy sauce)

1 tbsp corn starch or arrowroot starch

Directions

For the crispy tofu, preheat oven to 425 degrees. Line a baking sheet with parchment paper, and set aside.

Drain liquid from tofu container. Line a plate or cutting board with a tea towel or several paper towels, and place tofu on top. Lay another tea towel or few paper towels over tofu, and place something heavy on top (a few books, cast iron skillet, etc.).

Press tofu for at least 10-15 minutes - longer if possible. The more liquid you're able to release, the crispier the result will be.

Remove towels, and cut tofu into cubes (I cut the block into half lengthwise and then each rectangle into 16 cubes).

To a medium-sized bowl, add coconut aminos and corn starch. Whisk to dissolve completely.

Add tofu to the bowl, and toss gently to coat. Distribute evenly on parchment-lined baking sheet. Bake for 25 minutes, flip, and bake for another 20-25 minutes, until golden.

For the salad, add zoodles (or noddles of choice), cabbage, bell pepper, cilantro and green onion to a large bowl. Set aside.

To make the peanut sauce, whisk all listed ingredients together. Adjust spice and seasonings to taste.

Pour desired amount of dressing onto salad (will likely have additional leftover), and toss to coat. Top with crispy tofu and peanuts.

Serve, and enjoy!