Crunchy Asian tofu salad
390 cals, 19p, 25c, 21f (per meal)
3 cup, shredded (210g)
4 tsp (20mL)
4 tsp (20mL)
2 tbsp (18g)
4 tsp (21g)
1 medium (61g)
4 tbsp (43g)
2 tsp (10mL)
1/2 lbs (227g)
1
Cook quinoa according to its package instructions. Set aside.
2
In a small bowl, make the sauce by whisking together the peanut butter, soy sauce, lime juice, and some salt to taste. Add a splash of water if necessary to make it less thick. Set aside.
3
Wrap tofu in some paper towels and press gently to remove any extra water. Cube the tofu.
4
Heat sesame oil to a skillet over medium-low heat and add the tofu cubes. Fry for about 5-7 minutes, flipping occasionally, until the tofu is golden and crisp on the outside. Remove from heat and set aside.
5
Toss the cabbage, quinoa, carrots, peanuts and tofu in a bowl. Drizzle with the peanut dressing. Serve.