Asian Kale Salad with Tofu | Cook Smarts

Ingredients

• 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 Vinegar, rice
• 2 Tbsp Honey
• 1 Tbsp Oil, cooking
• 1 Tbsp Sriracha (sub other hot sauce)
• 1 Lime, juice of
• 16 oz Tofu, extra-firm, 1/2" / 1.3 cm cubes (vacuum-packed preferable)
• 4 ribs Celery, thinly sliced
• 10 oz Baby kale (sub 1 bunch kale, chopped, for 4 servings)
• 2 Pears, Asian, julienned or sliced (sub any pears)
• 8 leaves Mint, fresh, thinly sliced
• 2 Tbsp Oil, cooking
• 1/2 cup Peanuts