Thai Chopped Peanut Salad with Sesame Tofu

Thai Chopped Peanut Salad with Sesame Tofu

 INGREDIENTS

 For the Salad

 1 red bell pepper, chopped into ¼-inch pieces
 1 carrot, peeled and chopped into ¼-inch pieces
 1 cup frozen shelled edamame
 1 tablespoon olive oil
 4 ounces romaine leaves, chopped
 ½ cup fresh cilantro, chopped
 2 green onions, sliced
 ¼ cup raw cashews, chopped

 Crispy Sesame Tofu

 Thai Peanut Dressing, recipe follows
 Crispy Sesame Tofu
 1 14-ounce container extra firm tofu
 1 tablespoon toasted sesame oil
 1 tablespoon reduced sodium tamari
 2 tablespoons sesame seeds
 2 tablespoons cornstarch

 Thai Peanut Dressing

 ¼ cup creamy peanut butter
 2 tablespoons unseasoned brown rice vinegar
 2 tablespoons fresh lime juice
 2 tablespoons non-GMO canola oil
 1 tablespoon reduced sodium tamari
 3 tablespoons honey (or agave, for vegan option)
 3 garlic cloves
 1-inch square piece fresh ginger, peeled and roughly chopped
 ½ teaspoon salt
 ¼ teaspoon crushed red pepper flakes
 4 tablespoons light coconut milk