Vietnamese Crispy Tofu & Herb Salad with Peanut-Lime Drizzle

Ingredients

• 200 g extra-firm tofu, pressed and cubed
• 1/2 cup fresh mint leaves, loosely packed
• 1/2 cup fresh cilantro, roughly chopped
• 1/4 cup fresh basil leaves, Thai or Italian varieties work
• 3/4 cup shredded carrot, julienned
• 1/2 medium cucumber, sliced into thin batons
• 1/2 cup shredded red cabbage, adds crunch and color
• 2 1/2 tablespoons natural peanut butter, unsweetened, creamy
• 2 tablespoons fresh lime juice, freshly squeezed
• 1 tablespoon low-sodium soy sauce, tamari for gluten-free
• 1/2 teaspoon maple syrup, for subtle sweetness
• 1 whole garlic clove, minced
• 1/2 teaspoon ginger, minced fresh
• 1 1/2 tablespoons avocado oil or sesame oil, for frying tofu
• 3 tablespoons crushed roasted peanuts, unsalted, for garnish
• 1 tablespoon sesame seeds, black or white
• 1 whole lime wedge, for serving
• 2 1/2 tablespoons water, to thin peanut dressing

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.