Asian Broccoli Salad with Tofu and Peanut Dressing

Ingredients

• 4 cups broccoli florets
• 1 cup chopped broccoli stems
• 2 carrots, thinly sliced diagonally
• 1 cup frozen shelled edamame, thawed
• 1 pkg (12 oz) firm tofu, drained and cubed
• 3 green onions, sliced diagonally
• 1 tbsp toasted sesame seeds
• 1/2 cup chopped peanuts
• 2 tbsp chopped fresh cilantro
• 2 tbsp smooth peanut butter
• 2 tbsp hot water
• 1 tbsp soy sauce
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 2 tsp minced fresh gingerroot
• 1 tsp brown sugar
• 1/4 tsp salt
• Pinch hot pepper flakes
• 2 tbsp Filippo Berio Extra Virgin Olive Oil