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Thai Chopped Peanut Salad with Crispy Sesame Tofu

Veggie and the Beast
  • 45 minutes
  • Serves 4 to 6

INGREDIENTS

1

Carrot

1/2 cup

Cilantro, fresh

1 cup

Edamame, frozen

3

Garlic cloves

2

Green onions

1

Red bell pepper

4 oz

Romaine, leaves

1

Crispy sesame tofu

1 14 ounce container

Tofu, extra firm

4 tbsp

Coconut milk, light

3 tbsp

Honey

2 tbsp

Lime juice, fresh

1/4 cup

Peanut butter, creamy

2 tbsp

Tamari, reduced sodium

1

Thai peanut dressing

2 tbsp

Cornstarch

1/4 tsp

Red pepper flakes

1/2 tsp

Salt

2 tbsp

Sesame seeds

2 tbsp

Brown rice vinegar, unseasoned

2 tbsp

Non-gmo canola oil

1 tbsp

Olive oil

1 tbsp

Sesame oil, toasted

1/4 cup

Cashews, raw

1-inch square piece fresh ginger, peeled and roughly chopped