Categories: Salad- Salad Dressings- Slaw

Ingredients

• 1/4 cup reduced-sodium soy sauce
• 1/4 cup sweet chili sauce
• 1 Tbsp. creamy peanut butter
• 1 clove garlic, minced
• 1 tsp. grated fresh ginger
• 1 16 to 18 oz. pkg. firm water packed tofu (fresh bean curd)
• 1 tsp. toasted sesame oil
• 4 cups shredded romaine lettuce
• 1 1/2 cups chopped, peeled jicama
• 1 medium red sweet pepper, seeded and thinly sliced
• 1 cup coarsely shredded carrot
• 2 Tbsp. unsalted dry-roast peanuts
• 2 Tbsp. snipped fresh cilantro

Directions

1. In a small bowl, whisk together soy sauce, chili sauce, peanut butter, garlic, and ginger. Pat tofu dry with paper towels. Cut tofu crosswise into 12 slices. Place slices in a 2-quart rectangular baking dish. Drizzle tofu with 3 Tbsp. of the soy sauce mixture, turning to coat tofu. Let marinate 30 minutes, turning tofu occasionally. Set aside the remaining soy sauce mixture for dressing.

2. In a very large nonstick skillet, heat sesame oil over medium-high heat. Remove tofu from the marinade. Add remaining marinade to the skillet. Add tofu slices to the hot skillet. Cook 5 to 6 minutes or until lightly browned, turning once halfway through cooking.

3. In a large bowl, combine lettuce, jicama, sweet pepper, and carrot. Divide among six salad plates. Top with tofu, peanuts and cilantro. Serve with reserved dressing mixture.

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