Tofu Larb Salad - alive magazine

Ingredients

• 1 1/2 cups (350 mL) grated carrot
• 1/3 cup (80 mL) rice vinegar
• 2 tsp (10 mL) natural sugar
• 1/2 tsp (2 ml) salt
• 2 blocks of extra-firm tofu, drained and patted dry
• 2 Tbsp (30 mL) minced fresh gingerroot
• 1 Tbsp (15 mL) peanut oil or grapeseed oil
• Juice of 1 lime
• 2 Tbsp (30 mL) low-sodium tamari or soy sauce
• 1 Tbsp (15 mL) fish sauce (optional)
• 2 tsp (10 mL) coconut sugar or light brown sugar
• 1/2 tsp (2 mL) dried red pepper flakes
• 2 green onions, green and white parts, thinly sliced
• 3/4 cup (180 mL) chopped cilantro
• 3/4 cup (180 m) chopped mint
• 8 cups (2 L) torn lettuce leaves
• 1/3 cup (80 mL) unsalted roasted peanuts, roughly chopped