Crunchy Tofu Salad

Vegetables

• 400g (1 small head)

  Red cabbage

• 300g (3 1/4 cups)

  Snow peas

• 200g (2 1/2 carrots)

  Carrots

Tofu and marinade

• 400g (1 2/3 cups)

  Firm or extra-firm tofu

• 100mL (1/2 cup)

  Low-sodium soy sauce

  Alternative: Tamari, if you want a gluten-free option
• 10 - 20g (2 - 4 cm piece)

  Ginger

  To taste
• 1 - 2 cloves

  Garlic

  To taste
• 1 pinch

  Chili flakes

  To taste

Toppings

• 40g (1/4 cup)

  Peanuts

  To taste

Marinated tofu

1. 1

   In a bowl, mix in the soy sauce or tamari, grated ginger, and grated/crushed garlic. Add in some chili flakes if you want a bit of spice.

1. 2

   Cut the tofu into small cubes, and add to the marinade. Make sure all of the tofu is covered. Let sit for at least 10 minutes. The longer you let it sit, the more flavour is absorbed, but it's still super good right away.

The salad

1. 3

   Wash all vegetables

1. 4

   Chop or shred the cabbage. Carrots can be cut into matchsticks or grated, or whatever you like. I like matchsticks. Snow peas can be cut or left whole.

1. 5

   Layer your cabbage, snow peas, and carrots, or mix. Top with the marinated tofu and peanuts right before serving. Add a spash of soy sauce on top if you feel it needs more. Enjoy the deliciousness!