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Ingredients
Tofu
- 1 400 g block extra-firm tofu , drained and cut into ½-inch cubes
- 2 tbsp soy sauce , or gluten-free tamari, if preferred
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 1 tbsp nutritional yeast
Vegetables
- 4 cups shredded lettuce
- 1/2 English cucumbers , cut into matchsticks
- 2 medium carrots , shaved into ribbons
- 1 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 2 green onions , chopped
- ¼ cup chopped peanuts
- 1 small daikon radish , cut into matchsticks *optional
Dressing
- ¼ cup rice vinegar
- 1 tbsp lime juice
- 1 tbsp maple syrup
- 1 clove garlic , minced
- ¼ tsp sea salt
- 2 tbsp extra virgin olive oil
- 1 tbsp fish sauce , optional
- sriracha hot sauce , optional
Ingredients
Tofu
Vegetables
Dressing
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Instructions
- Place the tofu in a large bowl, and toss with the soy sauce, sesame oil, maple syrup and nutritional yeast. Let sit for 10 minutes. Once the tofu has rested for 10 minutes, air fry at 350F for 12 to 15 minutes until golden.
- Meanwhile, divide the lettuce, cucumber, carrots, cilantro, optional daikon radish, and mint between four bowls. Top with the cooked tofu.
- In a small bowl, combine the rice vinegar, lime juice, maple syrup, garlic, and salt (add the fish sauce and hot sauce, if using). Slowly drizzle in the olive oil until incorporated. Drizzle over the salad, and top with chopped peanuts.