Peanut Dressing
Ingredients
- PEANUT DRESSING
- - 1/2 cup peanut butter (we chose Chunky peanut butter for texture)
- - 2 tablespoons agave or maple syrup
- - 1 teaspoon sriracha
- - 1/4 cup soy sauce
- - 3 tablespoons rice vinegar
- - 1/2 lime juice, squeezed
- - Splash of water
- - 1/2 teaspoon sesame oil
- FOR THE SALAD
- - 2-3 cups of vermicelli noodles
- - 1 block of extra firm tofu, cut into cubes
- - 1 cup Romaine lettuce, chopped
- - 1 red bell pepper, julienned
- - 1 carrot, julienned (or shredded)
- - 1 cucumber, julienned
- - 1 cup of edamame, no shells
- - 1/2 cup red cabbage, shredded
- - cilantro, lime, and green onions for garnish
Preparation
In a small sauce bowl, mix in all peanut dressing ingredients and whisk until well combined. If the sauce is too thick, add a splash of water for your desired consistency. If the sauce is too runny, add a little more peanut butter
Boil the vermicelli noodles according to instructions in the packet. Strain and set aside
Chop all vegetable ingredients and tofu
Brown the cubed tofu to add a little bit of color on medium heat on a skillet or griddle. You can also marinade a little with the peanut sauce or sprinkle with a little bit of salt and pepper - we chose to just sprinkle it with a little salt and pepper for this
Prepare all ingredients on a salad bowl. Start by adding your noodles on the bottom and work your way around with the rest of the vegetables
Drizzle with peanut dressing until your heart’s content :) Garnish with some cilantro, green onions, and squeeze a little lime juice before serving. *Note: if you are prepping this for the week or for a few days in advance, avoid mixing in the salad dressing and only add it in when ready to be eaten