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