Vietnamese Crispy Tofu & Herb Salad with Peanut-Lime Drizzle

Ingredients

• 200 g extra-firm tofu, pressed and cubed
• 0.5 cup fresh mint leaves, loosely packed
• 0.5 cup fresh cilantro, roughly chopped
• 0.25 cup fresh basil leaves, Thai or Italian varieties work
• 0.75 cup shredded carrot, julienned
• 0.5 medium cucumber, sliced into thin batons
• 0.5 cup shredded red cabbage, adds crunch and color
• 2.5 tablespoons natural peanut butter, unsweetened, creamy
• 2 tablespoons fresh lime juice, freshly squeezed
• 1 tablespoon low-sodium soy sauce, tamari for gluten-free
• 0.5 teaspoon maple syrup, for subtle sweetness
• 1 whole garlic clove, minced
• 0.5 teaspoon ginger

Instructions

1. 1

   Press tofu between paper towels with a weight for 10 minutes to remove excess moisture. Cut into 1-inch cubes.

2. 2

   While tofu presses, whisk together peanut butter, lime juice, soy sauce, maple syrup, minced garlic, ginger, and water until smooth and pourable. Set dressing aside.