Peanut Thai Salad with Grilled Tofu

itdoesnttastelikechicken.com

mollyrita

subheading: For the salad:

¼ block (about 90g) extra-firm tofu, cut into 1.5" cubes

2 teaspoons soy sauce (gluten-free if preferred)

⅛ red cabbage, thinly sliced

½ carrot, peeled and sliced

3 inch piece cucumber, sliced

2 radishes, sliced

¼ red pepper, sliced

2 green onions, chopped

¼ cup cilantro, chopped

2 tablespoons roasted peanuts, roughly chopped

subheading: For the peanut dressing:

½ clove garlic, minced

½ inch piece fresh ginger, minced

2 tablespoons rice vinegar

2 tablespoons peanut butter

1 tablespoon soy sauce

1 tablespoon water

½ teaspoon sesame oil

½ teaspoon Sriracha

1 wedge lime

Directions at itdoesnttastelikechicken.com

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