Crispy Peanut Tofu Salad
For the peanut tofu:
250g firm tofu
2 heaped tbsp natural peanut butter
4 tbsp tamari or coconut aminos
1/2 tsp garlic powder or minced garlic
1/2 tsp ginger
Squeeze of fresh lime
1-2 tbsp water (to thin the sauce)
Drain the tofu and press by placing on a chopping board between some paper towel and placing a heavy saucepan or weight on top for 15-30 minutes. Mix the peanut butter, tamari/coconut aminos, garlic, ginger, lime and water together. Set aside a few tbsp of the mixture for the salad dressing. Cube the tofu and add to the peanut sauce, mix to coat and marinate in the fridge for 30 minutes or overnight. Heat a non-stick pan over medium-high heat and cook the tofu until slightly golden and crispy – stir/flip the tofu occasionally so it cooks evenly.
FOR THE SALAD:
Roasted sweet potato
I haven’t put qualities because these are up to your individual needs!
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