INGREDIENTS
15 ozs
block of extra-firm tofu
1 Tbsp
olive oil
1 Tbsp
soy sauce
1 Tbsp
cornstarch
1 Tbsp
ginger
1
garlic clove
2 cups
carrots
1/4 head
cabbage
1/2 c
unseasoned rice wine vinegar
1 tsp
brown sugar
1/2 tsp
salt
1
scant tbsp. sesame oil
1/2 Tbsp
sriracha
1/2 cup
crunchy peanut butter
3 Tbsps
lime juice
1 Tbsp
soy sauce
2 1/2 tsps
brown sugar
1 tsp
sesame oil
1
garlic clove
2 Tbsps
wasabi powder
1 serving
water
1 cup
cilantro
1
cucumber
4
scallions
8 media
collard leaves