This is another meaLime app recipe (vegan) and right after I made it, I thought it was good. After it had time to blend the flavors, the left overs have been awesome and this is worth making…over and over!! Look at all that color!! As I write up this post, I am sipping on cream of spinach soup and while it’s yummy, I want to grab a fork and dig into this Tofu salad. 🙂 KNOW THIS: Vegan recipes always look daunting because of the number of ingredients. On closer look, it’s the spices that create that long list. To cut your preparation time down a bit, put out all ingredients on your countertop along with measuring equipment and bowls. You’ll need a large frying pan for this recipe as well. You could eliminate one step by using a prepared peanut sauce in the Asian section of your grocery store. Other time savors are a tube of fresh minced ginger and minced garlic. If you have not worked with Tofu yet, it must be drained. I put my block of Tofu into a small colander and let it sit for the morning (4 hours). You can also put it between paper towels and press with a heavy object. So, a little preplanning with Tofu but worth the time. I am giving this a 4 star rating due to prep time but it’s a 5 spoon dish!! The recipe has this as a hot dish ,but I definitely liked it as a cold salad the next day.
TOFU:
cut Tofu into 1/2 inch blocks and coat with the following spices:
1 clove garlic (1 tsp)
2 tsp. soy sauce
1 tsp. toasted sesame oil
1/8 tsp red pepper flakes
MARINADE;
1 TBL. toasted sesame oil
1 tsp. rice vinegar
2 tsp.. soy sauce
1 tsp. pure maple syrup
1/2 tsp. sriracha sauce ( or chili-garlic sauce)
SKILLET:
once the skillet is hot, add the marinade and TOFU. stir fry util browned on all sides (6-7 minutes) …
set aside
PEANUT SAUCE:
2 TBL. peanut butter
1 TBL. soy sauce
1 TBL. water
2 tsp. pure maple syrup
1/4 tsp.turmeric
1/8 tsp. curry powder
1/8 tsp. ground corriander
1 inch of fresh peeled ginger or 1 tsp. of the tube ginger. minced
juice of 1 lime
CHOP:
3 baby bok choy cut into thin strips
1 mango diced
1/2 bag of broccoli slaw
COAT THE VEGGIES WITH THE PEANUT SAUCE AND ADD TO TOFU AND HEAT UNTIL THE SAUCE IS WARMED.
SERVE:
Plate the Tofu and veggies and sprinkle with dry roasted peanuts and additional crush rd pepper flakes. (The recipe says to use chopped peanuts. I prefer leaving mine whole.)
