Thai Chopped Peanut Salad with Crispy Sesame Tofu

• Produce

  • 1 Carrot
  • 1/2 cup Cilantro, fresh
  • 1 cup Edamame, frozen
  • 3 Garlic cloves
  • 2 Green onions
  • 1 Red bell pepper
  • 4 oz Romaine, leaves

• Refrigerated

  • 1 Crispy sesame tofu
  • 1 14-ounce container Tofu, extra firm

• Canned Goods

  • 4 tbsp Coconut milk, light

• Condiments

  • 3 tbsp Honey
  • 2 tbsp Lime juice, fresh
  • 1/4 cup Peanut butter, creamy
  • 2 tbsp Tamari, reduced-sodium
  • 1 Thai peanut dressing

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1/4 tsp Red pepper flakes
  • 1/2 tsp Salt
  • 2 tbsp Sesame seeds

• Oils & Vinegars

  • 2 tbsp Brown rice vinegar, unseasoned
  • 2 tbsp Non-gmo canola oil
  • 1 tbsp Olive oil
  • 1 tbsp Sesame oil, toasted

• Nuts & Seeds

  • 1/4 cup Cashews, raw

• Other

  • 1-inch square piece fresh ginger, peeled and roughly chopped

Found on veggieandthebeastfeast.com

Description

Ingredients

• 1 red bell pepper, chopped into 1/4-inch pieces
• 1 carrot, peeled and chopped into 1/4-inch pieces
• 1 cup frozen shelled edamame
• 1 tablespoon olive oil
• 4 ounces romaine leaves, chopped
• 1/2 cup fresh cilantro, chopped
• 2 green onions, sliced
• 1/4 cup raw cashews, chopped
• Crispy Sesame Tofu, recipe follows
• Thai Peanut Dressing, recipe follows
• 1 14-ounce container extra firm tofu
• 1 tablespoon toasted sesame oil
• 1 tablespoon reduced sodium tamari
• 2 tablespoons sesame seeds
• 2 tablespoons cornstarch
• 1/4 cup creamy peanut butter
• 2 tablespoons unseasoned brown rice vinegar
• 2 tablespoons fresh lime juice
• 2 tablespoons non-GMO canola oil
• 1 tablespoon reduced sodium tamari
• 3 tablespoons honey (or agave, for vegan option)
• 3 garlic cloves
• 1-inch square piece fresh ginger, peeled and roughly chopped
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 4 tablespoons light coconut milk

Directions

• Set oven to broil. Place an oven rack in the top third of your oven. Toss together the red pepper, carrot, edamame and olive oil in a bowl. Transfer to a baking sheet, and broil for 5-7 minutes, stirring/shaking the pan 3 times and checking frequently to keep the veggies from burning. Preheat oven to 400 degrees. Slice the tofu block lengthwise, and wrap in a kitchen towel. Place between 2 chopping boards, and place something heavy on top (I use my dutch oven). Let sit for 10 minutes. After the 10 minutes are up, slice each tofu slab lengthwise again so you have 4 pieces total. Slice each piece down the middle, creating 2 columns, and then slice so you have 4 rows. Place the tofu pieces in a bowl. Whisk together the sesame oil and tamari. Pour over the tofu and gently fold in. Sprinkle in the sesame seeds and fold again. Dust the cornstarch over the tofu and stir until fully incorporated. Transfer to a parchment-lined baking sheet and bake for 25-30 minutes, stirring halfway through, until golden. To make the dressing, simply combine all ingredients in a blender, and process until smooth. Set aside. Toss together the broiled veggies with the romaine, cilantro, green onion and cashews. Transfer into individual bowls, and top with the sesame tofu. Drizzle with the dressing.