Thai Mushroom Salad with Tofu

In a bowl, crumble the tofu with a fork, add into a kitchen towel, close and press as much liquid out of the tofu as possible. Put the tofu back into the bowl.

• 5.3 oz Tofu

Finely chop the onion, mint, cilantro. Clean the mushrooms, cut into quarters and transfer to the bowl.

• 1 Onion, yellow (~ 2.8 oz)
• 10 leaves of Mint, fresh (~ 0.2 oz)
• 2 twigs of Cilantro, fresh or frozen (~ 1 tsp)
• 4.4 oz Mushrooms

Add the sugar, crushed pepper, soy sauce, and lime juice and mix well.

• 1 tsp Granulated sugar
• 1 tsp Crushed pepper
• 2 ⁠½ Tbsp Soy sauce, light
• ½ Lime, organic (~ 0.7 oz)

Heat the canola oil in a non-stick frying pan over medium heat. Add the contents of the bowl and fry until the onions turn translucent.

• 1 tsp Canola oil

Serve and top with the peanuts.

• 1 ⁠½ Tbsp Peanuts, roasted

Enjoy your meal!