Tofu Salad with Vegetables

Name: Tofu Salad with Vegetables
Yield: Serves 6
Ingredients: 3 tablespoons, creamy peanut butter; 3 tablespoons, hot water; ¼ cup, hoisin sauce; 4 teaspoons, lime juice; 2 teaspoons, toasted sesame oil; 1 teaspoon, garlic clove, minced; ¾ teaspoon, Asian chili-garlic sauce; ½ teaspoon, table salt; 28 ounces, soft tofu, cut into ¾-inch pieces; ½ teaspoon, table salt; ¼ teaspoon, pepper; 8 ounces, snow peas, strings removed, cut into ½-inch pieces; 1 red or, yellow bell pepper, stemmed, seeded, and cut into ½-inch pieces; 4 ounces (2 cups), bean sprouts; 2 , carrots, peeled and shredded; 2 , scallions, sliced thin on bias; 3 tablespoons, minced fresh cilantro; 1 tablespoon, toasted sesame seeds

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A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES6

WHY THIS RECIPE WORKS

Creamy, custard-like soft tofu makes a great foil for crisp sliced raw vegetables in this main-dish salad. To drain the tofu of excess moisture, we cut it into cubes and placed them on multiple layers of paper towels to drain. Broiling the ...

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