Thai Peanut Recipe

1. Prepare the Tofu Marinade

In a bowl, whisk together soy sauce, lime juice, sesame oil, minced garlic, and grated ginger to make a marinade.

2. Cut extra-firm tofu into cubes and gently press them to remove excess moisture using a clean towel.

3. Place the tofu cubes in the marinade, cover, and refrigerate for at least 30 minutes to allow the flavors to absorb.

4. Grill Chicken or Cook Tofu

If using chicken, season with salt and pepper and grill both sides over medium heat until cooked through (internal temperature of 165°F). Slice into strips when cooled slightly.

5. If using marinated tofu, either pan-fry in a bit of oil over medium heat until golden on each side or bake in a preheated oven at 400°F for 20 minutes, flipping halfway through.

6. Thinly slice daikon and bell pepper into matchsticks and mix together in a bowl.

7. Toss with a light dressing of rice vinegar, a pinch of sugar, and a touch of sesame oil. Let it sit while preparing the rest of the salad.

8. In a large mixing bowl, combine Tuscan baby greens and chopped romaine lettuce.

9. Add the cooked chicken or tofu, daikon and bell pepper slaw, cooked and cooled farkay noodles, crispy tortilla strips, and crushed peanuts.

10. Drizzle with Thai peanut vinaigrette and toss everything gently until well combined.

11. Divide the salad into serving bowls and garnish with additional crushed peanuts and a drizzle of Thai peanut vinaigrette, if desired.