Shirataki Noodle Salad with Pan-Seared Tofu + Peanut Sauce

SALAD INGREDIENTS

1 package of Shirataki noodles prepared according to package directions

Thinly sliced purple cabbage

Thinly sliced gem lettuce, romaine, or napa cabbage

Julienned carrots

Finely chopped herbs such as cilantro, mint, and/or basil

Roasted peanuts, chopped

Cubed avocado

1 package extra-firm or high protein tofu, drained

Avocado oil

Fine grain sea salt

DRESSING INGREDIENTS

1 tablespoon lime juice

1 tablespoon unseasoned rice vinegar

1 tablespoon soy sauce

1.5 tablespoons coconut aminos

2 teaspoons toasted sesame oil

Sriracha to taste

Finely chopped fresno chili to taste

1 tablespoon peanut butter

METHOD

1. Prepare the tofu. Slice the tofu block in half lengthwise. Then slice each half in half crosswise. Season both sides of the tofu with salt. Heat up a large pan with enough avocado oil to coat the bottom. Add the tofu blocks to the pan and cook until golden brown on the underside, about 5 minutes. Flip each block and cook for another 5 minutes.

2. While the tofu cooks, prepare the dressing. In a small bowl, combine lime juice, rice vinegar, soy sauce, coconut aminos, sesame oil, fresno chili, and sriracha. Taste and adjust for seasoning. Set to the side.

3. In a larger bowl, combine the cabbage, lettuce, carrots, noodles, herbs, peanuts, and avocado. Drizzle with enough dressing to coat the vegetables. Add the peanut butter the remaining dressing. Whisk well. If the mixture is too thick, thin out with water or a combo of the dressing ingredients. Taste and adjust for seasoning.

4. Transfer the tofu to a cutting board and cut each block in half.

5. Transfer some salad to a plate and top with tofu. Drizzle with the peanut dressing and garnish with more herbs and crushed peanuts.