Asian Crunch Salad with Tofu - My Diabetes Care Community
My Diabetes Care Community - Asian Crunch Salad with Tofu
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Cooking tools:
- Nonstick skillet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Stove
- Oven
- Air fryer
- Paper towel
- Kitchen towel
- Plate
- Serving bowl
Ingredients
- 1 cup cabbage (mixed, shredded)
- ½ cup red bell pepper (thinly sliced)
- ½ cup cucumber (chopped)
- ¼ cup green onions (thinly sliced)
- ¼ cup cilantro (chopped)
- ¼ cup mint (chopped)
- 2 tbsp peanuts (roughly chopped)
- 1 tsp sesame seeds (for garnish)
- ½ block tofu ((6 oz) firm, pressed and cut into cubes)
- 1 tsp olive oil
- 1 tsp soy sauce (low-sodium)
- ½ tsp garlic powder
- ½ tsp cornstarch (for crispiness)
- 1 tbsp tahini
- 2 tsp soy sauce (low-sodium)
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tsp garlic (minced)
- 2 tbsp water (to thin, adjust as needed)
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