(INGREDIENTS)

(For Salad)

• 4 ounces lemongrass tofu
• 1 cup shredded iceberg or romaine lettuce
• 1 cup chopped green leaf lettuce
• 1/4 cup shredded carrots
• 1/4 cup shredded purple cabbage
• 1/4 cup bean sprouts
• 1/4 cup fresh diced pineapple
• 1/4 cup rice vinegar quick pickles
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped roasted peanuts

(For Dressing)

• 1/3 cup creamy peanut butter
• 2 tablespoons maple syrup or honey
• 2 tablespoons fresh lime juice
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce or gluten-free tamari
• 1 teaspoon garlic powder
• 2 teaspoons ginger powder
• 1 teaspoon sriracha sauce
• 1/4 teaspoon fish sauce, optional (omit for vegan)
• 2-4 tablespoons hot water, as needed

(INSTRUCTIONS)

• Prepare veggies and toss together in bowls. Top with tofu, pineapple, cilantro, and peanuts.
• Combine dressing ingredients in a small bowl and whisk together. Add hot water slowly until the dressing reaches a texture you like.
• Drizzle dressing over salad just before serving. You will have much more dressing than you probably need, so just add it to taste and serve well!