Vietnamese Crispy Tofu & Herb Salad with Peanut Drizzle

Ingredients

• 200 g extra-firm tofu, pressed and cubed
• 3 tbsp natural peanut butter, unsweetened
• 2 tbsp lime juice, fresh
• 2 tbsp tamari or soy sauce, low-sodium
• 1 tbsp maple syrup, for sweetness
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 1 tbsp rice vinegar, unseasoned
• 3 tbsp water, for sauce
• 2 cups mixed salad greens, arugula or mixed
• 1 cup cucumber, julienned
• 3/4 cup carrots, shredded
• 1/4 cup fresh mint, torn
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh basil, Thai or regular
• 3 tbsp roasted unsalted peanuts, crushed
• 2 tbsp crispy shallots, store-bought or homemade
• 1 1/2 tbsp sesame oil, for frying
• 2 tbsp cornstarch, for coating
• 1/4 tsp sea salt, to taste
• 1/8 tsp black pepper, to taste

Instructions

1. 1

   Press tofu between paper towels with a heavy object for 10 minutes to remove excess moisture.

2. 2

   Cut pressed tofu into 1-inch cubes. Toss with cornstarch, salt, and pepper until evenly coated.