Cooking Instructions
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Step 1
Cut
Tofu (1 pckg)
into 12 cubes. Cook with about
Grapeseed Oil (1 Tbsp)
in a pan until brown.
Step 2
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.
Step 3
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)
.
Step 4
Pour dressing over salad mix. Enjoy!
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