Asian Kale Salad with Crispy Tofu | Cook Smarts

Ingredients

• 1 lb Tofu, extra-firm (vacuum-packed preferable), cubed
• 11 oz Baby kale (sub 1 bunch kale, stems removed)
• 4 ribs Celery, julienned or sliced
• 2 Asian pears, julienned or sliced (sub other pear)
• 3 Tbsp Cornstarch
• 1 1/2 Tbsp Oil, cooking
• 1/2 cup Peanuts
• 1 inch Ginger, grated
• 1/4 cup Peanut butter (creamy is preferred, but crunchy will also work)
• 3 Tbsp Soy sauce, low-sodium
• 2 Tbsp Rice vinegar
• 2 Tbsp Honey
• 1 Tbsp Cooking oil
• 1 Tbsp Sriracha (or other hot sauce)
• 1 Lime, juice of