Tofu Vegetable Salad

Ingredients

• 2 ounce firm tofu, cubed
• 1/4 cup unseasoned rice vinegar
• 2 tablespoon sriracha
• 2 teaspoon honey
• 1/4 teaspoon table salt
• 3 tablespoon toasted sesame oil
• 1/2 small head napa cabbage, cored and sliced thin (4 cups)
• 6 oz snow peas or snap peas, strings removed, cut in half crosswise Review
• 1 red, orange, or yellow bell pepper, stemmed, seeded, and cut into ½-inch pieces Review
• 2 scallions, sliced thin on bias
• 2 tablespoon toasted sesame seeds

Directions

1. Gently press tofu cubes dry with paper towels. Whisk vinegar, sriracha, honey, and salt together in large bowl. Whisking constantly, slowly drizzle in oil until emulsified.
2. Gently toss tofu in dressing until evenly coated, then cover and refrigerate for 20 minutes.
3. Add cabbage, snow peas, and bell pepper to bowl with tofu and toss gently to combine. Season with salt and pepper to taste, sprinkle with scallions and sesame seeds, and serve.