Thai Salad with Tofu

Cut the tofu into approx. ¾ in cubes. Marinate them in a small bowl with the soy sauce and set aside.

• 5.3 oz Smoked tofu
• 2 Tbsp Soy sauce, light

Chop the red cabbage finely. Cut the carrot and cucumber into thin strips and add everything to a bowl.

• 10.6 oz Red cabbage (w/o stalk)
• 1 Carrot (~ 3.4 oz)
• ¼ Cucumber (~ 3.9 oz)

Slice the pepper and radishes and add to the bowl.

• ½ Bell pepper, red (~ 2.6 oz)
• 1.8 oz Radishes

Finely chop the ginger and garlic and put in a mason jar.

• ¾ in Ginger (~ 0.4 oz)
• ½ Garlic clove (~ 0.1 oz)

Add all the ingredients listed below to the mason jar. Screw the lid on tightly and shake vigorously until combined.

• 2 Tbsp White wine vinegar
• 1 tsp Natural peanut butter
• 2 Tbsp Soy sauce, light
• ½ Lime, organic (~ 0.7 oz)
• 1 tsp Crushed pepper

Drizzle the dressing over the vegetables, toss lightly until coated evenly.

Top your salad with tofu and peanuts.

• 2 Tbsp Peanuts, roasted

Enjoy your meal!