Crispy Peanut Tofu Salad

Ingredients (serves 2)

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)

Method

• 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

• Lettuce

• Cabbage

• Carrot

• Cucumber

I haven’t put qualities because these are up to your individual needs!