by Sarah Stiemer
- 10 ounces extra-firm tofu, cut into cubes
- 1 teaspoon vegetable oil
- 1 teaspoon soy sauce
- 3 medium-sized carrots (I used rainbow carrots), sliced into ribbons with a vegetable peeler
- 2-3 cups kale, sliced or torn into bite-sized pieces
- 1 tablespoon peanut butter
- 1 1/2 tablespoons milk (original recipe called for almond, I only had regular on hand)
- 1 teaspoon sriracha
- 1/2 teaspoon vegetable oil
- 1/4 teaspoon apple cider vinegar
- 1/4 teaspoon maple syrup
- 1/4 teaspoon grated fresh ginger
- sesame seeds, for topping
Preheat the oven to 350 degrees. Place the tofu between paper towels and press to remove excess moisture. Let sit for about 5 minutes. Transfer the tofu to a parchment-lined baking sheet and toss with the teaspoon of vegetable oil and soy sauce. Bake for about 15 minutes, tossing halfway through.
In a large bowl, whisk together the peanut butter, milk, sriracha, 1/2 teaspoon vegetable oil, vinegar, syrup, ginger and salt. Add the kale carrots and tofu to the bowl and toss with your hands. Distribute the salad between two bowls and top with sesame seeds.
Makes two servings.
Recipe adapted from: Running to the Kitchen