Thai Tofu Salad with Peanut Dressing

By blum099

Ingredients

• Easy No-Cook Thai Peanut Sauce:
• 1 cup rice noodles, cooked
• 1 cup snow pea pods
• 1 cup sliced carrots
• 1 cup cauliflower florets
• 1 cup broccoli florets
• 2 cups chopped romaine lettuce
• 1/2 cup Easy No Cook Thai Peanut Sauce (about half of the recipe)
• 1 block (about 14 oz) firm tofu, diced and grilled or pan-fried
• 1/2 cup creamy peanut butter
• 3 tablespoons coconut milk
• 1 tablespoon fresh lime juice
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 2 teaspoons Sriracha, or more depending on spice preference
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• Whisk all ingredients well in a small bowl. Let sit for at least 1 hour before serving so that flavors can blend

Preparation

Step 1

After cooking the rice noodles, drain and toss them with two teaspoons oil to prevent them from sticking together. Set aside.
Blanch the pea pods, carrots, cauliflower, and broccoli in simmering water for 2 minutes, just until they soften slightly yet remain crisp to the bite.
Toss the blanched vegetables with the rice noodles, romaine, and peanut sauce until well combined. Divide among two dishes and top with the cooked tofu. This can be eaten warm or cold