Vegan Crunchy Asian Salad

Cut Tofu (1 pckg) into 12 cubes. Cook with about Grapeseed Oil (1 Tbsp) in a pan until brown.

Mix Broccoli Slaw (2 bags) , Crunchy Rice Noodles (1/2 cup) , Slivered Almonds (1/4 cup) , Sesame Seeds (1 Tbsp) , Scallions (3 stalks) , and tofu in a bowl.

In a separate bowl, whisk Canola Oil (1/2 cup) , Low-Sodium Soy Sauce (1/4 cup) , Creamy Natural Peanut Butter (1/4 cup) , Maple Syrup (1/4 cup) , Toasted Sesame Oil (1 Tbsp) , and Sesame Seeds (1 Tbsp) .