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Meatless Monday

March 28, 2011

This recipe is one of my all time favorites! All weekend I was craving Thai food so this was my go to choice and just like last week its also vegan! I hope you enjoy all of the colors and awesome flavors!

Sauteed Tofu Salad with Peanut Sauce

  • 1 15oz container of extra firm tofu
  • 2 teaspoons toasted sesame oil
  • 1 1/2 tablespoon sugar
  • 1  tablespoon  minced peeled fresh ginger
  • 3  tablespoons  fresh lime juice
  • 1  tablespoon  low-sodium soy sauce
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground red pepper
  • 3 garlic cloves peeled
  • 1/4  cup  creamy peanut butter
  • 2  tablespoons  water
  • 3  tablespoons  chopped fresh cilantro
  • 3 cups shredded cabbage
  • 1 cup broccoli slaw
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped cucumber
  • 1/4 cup chopped green onion
  • 1/8 cup chopped cilantro
  • salt/pepper
  • sesame seeds

1)  Take tofu out of package and pat dry with a couple of paper towels. Then wrap tofu in a couple more dry paper towels and place on a plate with a large pan or something with that approximate weight on top of it. This will help to get even more moisture out of the tofu. Just like meat tofu will not brown nicely if it is wet. Let the tofu stand for about 15 minutes.

2) Meanwhile combine sugar and next 7 ingredients, through peanut butter, in a food processor. Process until smooth. Then add cilantro, then water 1 tablespoon at a time until sauce is a consistency that you like for salad dressing. Amount of water needed will vary depending on the peanut butter.

3) Now heat the skillet over med heat with 2 teaspoons of sesame oil. Cut tofu into bite size pieces.  Once the oil is hot add the tofu to the skillet and saute about 5-7 minutes on each side, until golden brown.Remove tofu and allow to cool about 10 minutes.

4) While tofu cools combine shredded cabbage, broccoli slaw, bell pepper, cucumber, green onion, and cilantro. Add tofu once cool and toss with peanut sauce dressing, top off with sesame seeds and add salt and pepper to taste.

Just a couple of side notes: I always use non GMO tofu which means that it is made from non genetically modified soybeans. Then, I always use organic peanut butter. Peanuts that are not organic are grown with tons of pesticides, right up there with potatoes and grapes!

If you don’t like tofu I would encourage you to try it. Tofu takes on whatever flavor you give it! If you still don’t like it this recipe can easily be changed to be made with grilled chicken or steak or shrimp, anything you please really. Also if you need a more substantial meal than just a salad try swapping out the cabbage for whole wheat pasta or some brown rice. Enjoy!

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