INGREDIENTS
6 leaves
collard
2 tbsp
soy sauce
1 tsp
garlic powder
1/2 tsp
pepper flakes
16 ozs
extra tofu
1 tbsp
sesame oil
1 medium
cucumber
1 medium
carrot
2 tbsp
thai basil
2 tbsp
mint
2
scallions
1/2 cup
natural peanut butter
1 tbsp
sriracha
4 tsp
sesame oil
1 tbsp
honey
2 tbsp
lime juice
1 tbsp
water
1 serving
kosher salt