Vegan Pad Thai Salad with Spicy Peanut Sauce & Sriracha Baked Tofu

On these hot summer days, I think we all crave something fresh and crunchy.  I know I do!  This salad is a great alternative to hot noodles when you need to satisfy a summertime pad Thai craving.  It was definitely inspired by the CSA veggies in my fridge.

I started with leftover green and purple cabbage, threw in some spiralized cucumber and finished it off with some carrots and broccoli florets.  You could definitely throw in some cold rice noodles if you need some extra carbs.  The peanut sauce has a nice kick and the salad actually benefits from marinading for a bit so feel free to make it ahead of time! The sriracha-baked tofu pairs with the salad perfectly.  Don’t forget to finish it off with chopped peanuts, basil and a squirt of lime!

Vegan Pad Thai Salad with Sriracha Baked Tofu and Spicy Peanut Sauce

Ingredients:

• 1/2 small napa cabbage, sliced
• 1/2 small purple cabbage, sliced
• 1 large cucumber spiralized or sliced into match sticks
• 1 large carrot, stredded
• 1 small head of broccoli, cut into small florets
• 1 recipe sriracha baked tofu (see below)
• 1 recipe spicy peanut sauce (see below)
• 2 oz chopped peanuts
• 1 handful fresh basil leaves
• Fresh lime

How-To: Combine prepared veggies in a large bowl.  Toss with spicy peanut sauce.  Split into two bowls, topping each with sriracha baked tofu, chopped peanuts, basil and a squirt of lime!

Serves 2

For Sriracha Baked Tofu:

Adapted from Kitchen Grrrls

• 1 14 oz package extra firm tofu, pressed and sliced 1/4″ thick
• 3 tablespoons finely chopped onion
• 1/4 teaspoon ground cumin
• 1 tablespoon soy sauce
• 1/2 cup ketchup
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 2 tablespoons sriracha sauce (or more if you want it really spicy)

1. Preheat the oven to 400°F.  Place the pressed tofu slices on parchment lined baking sheet and set aside.
2. In a small sauce pot, sauté the onion over medium heat until soft. Stir in the cumin and let cook for about a minute longer. Add soy sauce, ketchup, vinegar, maple syrup and sriracha, and and simmer on low for 3-5 minutes, stirring frequently.
3. Brush the marinade over the tofu slices and place the sheet in the oven. Bake for 20 minutes, flip the pieces, brush with remaining sauce and bake for 20 additional minutes.

For the Peanut Sauce:

• 1/4 cup + 2 tbsp peanut butter
• 1 1/2 tsp mirin
• 2 Tbsp rice wine vinegar
• 1 tbsp soy sauce
• 2 tsp fish sauce
• 1 tbsp sriracha
• 3 Tbsp light coconut milk
• 1 Tbsp lime juice
• 1 inch nub of  peeled grated ginger

Combine all ingredients in a food processor and blend well.  Adjust flavoring to taste.

Johanna