spicy tofu peanut salad

Summer is here. And summer is a time for cool, refreshing food to take centre stage. With only a few scraps of veg and 1/2 brick of tofu in my fridge I decided to take this theory in place for my dinner and make a cold salad instead of my usual stir fry. The tofu and veg were put into a cool spicy sweet thai inspired salad, wrapped up with some cabbage and crunchy romaine lettuce. Perfect summer time meal for lunch or dinner.


1/2 brick extra firm tofu, rinsed (and pressed if you have the time)
1/2 cup chopped vegetables (I used carrots, celery, and yellow pepper)

Sauce:

3/4 cup natural peanut butter
1/4 cup rice wine vinegar
1/4 cup soy sauce
1 tsp sesame oil
juice of 1/2 lime, plus zest (or 1-2 tsp lemon juice)
1 tsp-1 tbsp sriracha (depending on how much you like spice, if you are wary start with only 1 tsp) red chili flakes to taste (see above)
1/4-1/2 cup hot water


I find the best way to combine all these ingredients is to find a small jar and act like The Cars and just Shake It Up. But whisking also works. Start by adding 1/4 cup hot water, then increase if the sauce is still too thick.

Crumble the tofu in a bowl with the chopped veg. And add the sauce and mix to combine. It's better if you let it sit a few hours, or even overnight for the tofu to absorb all the flavors.
But I won't judge if you devour it right away, like I totally did.