Tofu Vegetable Salad

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ATK - Complete Salad

Tofu Vegetable Salad

Ingredients

28 oz firm tofu, cut into ¾-inch cubes
¼ C unseasoned rice vinegar
2 TBSP sriracha
2 tsp honey
¼ tsp table salt
3 TBSP toasted sesame oil
½ small head napa cabbage, cored and sliced thin (4 cups)
6 oz snow peas or snap peas, strings removed, cut in half crosswise
1 red, orange, or yellow bell pepper, stemmed, seeded, and cut into ½-inch pieces
2 scallions, sliced thin on bias
2 TBSP toasted sesame seeds

Directions

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.
Gently toss tofu in dressing until evenly coated, then cover and refrigerate for 20 minutes.
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.