This summer I finally hit that stage of adulthood where you actually crave vegetables and fresh produce. Personally, it's a bit of a milestone for me since my inner child has always been #teambread. Something about the busyness of summer travel and more eating out than I had expected left me craving homemade, fresh salads that would help me feel lighter and cleaner. Therefore, I've decided to share a short summer salad series! This will be the first.
I'm a big fan of herbs and citrusy notes so I found myself leaning towards Vietnamese and Thai flavors for the salads. Here's a quick and easy Thai inspired salad I threw together after a weekend of way too many carbs in Portland. It is extremely filling because of the tofu and peanuts but doesn't give you that post-lunch mental fog. If you need something a bit denser, feel free to add in some vermicelli noodles. Enjoy!
(Makes 1 serving)
Add a 1/2 tablespoon of sesame seed oil to a frying pan (I use the ceramic non-toxic Green Pan which enables me to use very little to often times no oil) and let it heat. Drain and cut the super firm tofu into small 1/2-1" cubes and add them to the pan. Let them get nice and crispy, and you can even sprinkle a little chilli and garlic powder if you like, but it's not necessary. Flip the tofu a few times until most or all sides are a golden brown color and have crispy edges. Set aside to cool.
In a large bowl, combine all the vegetables and mix them well. (See photo above for suggested slicing/shapes). Add in a tablespoon of yuzu sauce and as much lime as you want, and toss. I love the tartness so usually end up using a whole lime. Lightly mix in a handful of the tofu, top with the peanuts, and enjoy!