spicy peanut tofu salad

For the Salad:

• 1 block firm tofu, pressed and cubed
• 1 handful mixed salad leaves
• 1 cucumber, sliced
• 1 cup strawberries, sliced
• 1 cup raw broccoli florets, chopped
• 2 tbsp roasted peanuts (for crunch)
• 1 tsp sesame seeds (optional)

For the Peanut Dressing:

• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 clove garlic, minced
• ½ tsp chili flakes (adjust to taste)
• 1 tsp red or white vinegar (for acidity)
• 2-3 tbsp water (to thin out, as needed)

Prep the Salad:

1. Add mixed salad leaves, sliced cucumber, strawberries, and chopped raw broccoli to a large bowl.

Make the Dressing:

1. In a small bowl, whisk together peanut butter, soy sauce, maple syrup, garlic, chili flakes, and vinegar.
2. Add water a little at a time until smooth and pourable.

Cook the Tofu:

1. Slice tofu into cubes and grill or pan-fry over medium heat for 8–10 minutes, turning occasionally, until golden and crispy.

Assemble & Serve:

1. Place the crispy tofu on top of the salad.
2. Drizzle over the peanut dressing.
3. Sprinkle with roasted peanuts and sesame seeds for extra crunch.