If it's time to clean out your crisper, combining whatever you have with crispy tofu and Thai-peanut dressing makes the mundane marvelous.
1 tsp garlic-chili sauce
1/4 cup peanut butter
1.5 Tbsp tamari
1.5 Tbsp rice vinegar
1/2 Tbsp sesame oil
2 Tbsp cilantro, chopped
14 oz package extra firm tofu, drained and pressed
1 cup shredded cabbage
1 romaine heart, chopped
1 orange, peeled and cut into bite-sized pieces
8 oz can water chestnuts, drained
1/4 cup peanuts, chopped
1 scallion, sliced
1. In a medium bowl, add the juice from the lime, peanut butter, tamari, rice vinegar, sesame oil, garlic-chili sauce, chopped cilantro and 3 Tbsp warm water. Whisk the peanut dressing until smooth.
2. Cut tofu into bite sized cubes. In a skillet over medium-high heat with 1 Tbsp oil, cook tofu until browned, approximately 3 to 4 minutes per side. Sprinkle with salt and pepper. Remove from skillet and add tofu to bowl of dressing.
3. In a large bowl, combine romaine lettuce, cabbage, water chestnuts and orange pieces. Add tofu and peanut dressing then toss to combine until well coated.
4. Serve salad topped with sliced scallions and chopped peanuts.