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Ingredients
- DRESSING
- 1/4 cup creamy peanut butter
- 2 tablespoons white vinegar
- 2 teaspoons reduced-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1/4 teaspoon red chili flakes
- 1 tablespoon fresh ginger, grated or minced (optional)
- SALAD
- 1 head romaine lettuce, washed, dried and chopped
- 1 10-ounce package frozen edamame
- 1/2 cup roasted pumpkin seeds
- TOFU
- 1 pound firm or extra-firm tofu
- 2-3 tablespoons cornstarch
- 2-3 tablespoons canola oil
Instructions
PEANUT DRESSING:
1. Whisk all ingredients in a bowl. Pour into a glass container. Thin dressing with water, vinegar or lime juice if needed.
SALAD:
1. Pour edamame into a glass
bowl. Steam for 5-7 minutes in the microwave. Cool.
2. Top romaine with edamame and toppings.
3. Toss salad in dressing. Top with pumpkin seeds and tofu.
TOFU:
1. Remove packaging and wrap tofu in several layers of paper towels.
2. Weight tofu between 2 plates or with canned goods. Drain for at least 10 minutes and up to 2 hours.
3. Cut tofu into 1/2-inch cubes. Dust with cornstarch.
4. In a large saut  pan, heat canola oil over medium-high heat until oil shimmers, about 2-3 minutes.
5. Toss tofu in oil. Brown on one side without stirring. Once it is browned, stir cubes and brown all over. Remove from heat.
GREAT ADDITIONS/SUBSTITUTIONS
Top with green onions, red bell pepper, mandarin oranges, dried cranberries or another dried fruit.