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Snap Pea, Tofu and Herb Salad with Spicy Peanut Sauce
Ingredients
  • 1 (14- to 16-ounce) package of extra-firm tofu, drained, patted dry and cut into ½-inch slices
  • Salt and pepper
  • Extra-virgin olive oil
  • ¼ cup creamy peanut butter, stirred
  • 1 tablespoon chile crisp (or more for more heat)
  • ¼ cup boiling water
  • 12 ounces sugar snap peas or snow peas, trimmed and sliced diagonally in half
  • 2 scallions, trimmed and thinly sliced
  • 2 cups mint, cilantro, basil or Thai basil (or a mix of all), large leaves torn
Steps
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