Thai Peanut Coleslaw

With wanning CSA veggies still lurking in the fridge, I planned on making a spicy stir-fry. And then the peanut butter called...What goes with peanut butter? Siracha. Soy Sauce. Fresh Veggies! Yes! Coleslaw is not just for summer picnics. It's an easy way to spice up the boring week night salad. Give this recipe or peanut sauce a try if you're in a bind for a healthy weeknight dinner.

Ingredients:


Baked Tofu
1 block of firm/extra firm tofu
1 Tbs. Dijon mustard
1 Tbs. low sodium soy sauce
1 Tbs. maple syrup


Peanut Dressing
2 Tbs. natural peanut butter
2 Tbs. low sodium soy sauce
1 Tbs apple cider vinegar
1/2 c. water
1/2 tsp. siracha 
3 green onions chopped


Salad
1 head shredded cabbage
1 handful of shredded carrots
1 handful cilantro


 Directions:


1.Heat oven to 375 degrees Fahrenheit.


2. Press your tofu: remove from package, fold into paper towels and stack another plate on top for 20 minutes.


3. Chop tofu into 1 inch pieces.


4. Mix tofu marinade and gently coat squares. Let sit for 20 minutes.


5. Bake in oven for 30 minutes. Flipping halfway through.


6. Measure all peanut sauce ingredients, except green onion into a saucepan over medium heat. 


7. Bring peanut sauce to a light boil, then let simmer for 2 minutes stirring frequently.


8. Add green onions to peanut sauce and let sit for at least 5 minutes without heat.


9. Shred your veggies, or buy them shredded.


10. Mix coleslaw with peanut sauce.

 11. Plate coleslaw and top with baked tofu and cilantro.