Thai Tofu Salad
1 pound tofu, cubed 1"
2 tablespoons olive oil
1/2 cup cilantro, chopped
1 cup red and green bell pepper, chopped
1 bunch green onions, sliced
1/2 cup peanut butter
3 tablespoons soy sauce
dash sesame oil
1 tablespoon brown sugar
3-4 tablespoons hot chili sauce (I use Ot Sriracha)
1 tablespoon freshly minced ginger
1. Preheat oven to 400 degres F. Coat tofu in olive oil. Bake for 35-40 minutes, turning once. Toss vegetables in a large bowl.
2. Combine peanut butter, soy sauce, sesame oil, brown vegan sugar, hot chili sauce, and ginger, and mix thoroughly.
3. When tofu is golden brown, spoon sauce over and mix with vegetables.
This recipe is great served hot with rice or noodles, and divine served as a chilled salad adorned with chopped nuts.
SO HOW'D IT GO?
Yes - this recipe is just like the one at Upper Crust in Chico - especially with the addition of the rice vinegar and lime juice. I also added water chestnuts - 1 can per recipe to give it that wonderful crunch - which is what the stuff from Upper Crust had. I miss those days when I could walk across the street from the Chico State campus to the Upper Crust Bakery for lunch.
There is a little baker called Upper Crust, in Chico and they make a Thai Tofu Salad. It is wonderful. I've been looking for a recipe for the salad for a long time when I came upon this one. I added the juice of a lime and rice vinegar to the dressing recipe, as it wasn't quite what I was looking for. I think the basic idea I had in mind is there, but it still wasn't perfect. I will keep working on it, but this recipe along with the lime juice and vinegar was a good base.