Burmese Tea Leaf-Inspired Cabbage Tofu Salad

Ingredients

• 14 oz extra-firm tofu, pressed and cubed
• 2 tbsp neutral oil
• 4 cups finely shredded green cabbage
• 1 cup shredded carrot
• 1/3 cup roasted peanuts
• 2 tbsp toasted sesame seeds
• 2 scallions, sliced
• 2 tbsp strongly brewed green tea, cooled
• 1 tbsp lime juice
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1 garlic clove, grated
• 1/4 tsp red pepper flakes

Steps

1. Heat oil in a skillet and cook tofu until crisp and golden on several sides, 10 minutes.
2. Whisk green tea, lime juice, soy sauce, ginger, garlic and red pepper flakes.
3. Toss cabbage, carrot and scallions with the dressing.
4. Fold in warm tofu, peanuts and sesame just before serving.
5. Taste and add an extra squeeze of lime if needed.

Allergen note: Contains gluten, peanuts, sesame and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.