Ingredients
1 package (16 ounces) extra-firm tofu, cut into 1-inch cubes1/4 cup rice vinegar1/4 cup reduced-sodium soy sauce2 tablespoons sesame oil2 tablespoons Sriracha chili sauce or 2 teaspoons hot pepper sauce2 tablespoons creamy peanut butter1/4 teaspoon ground ginger2 tablespoons canola oil6 cups torn romaine2 medium carrots, shredded1 medium ripe avocado, peeled and sliced1 cup cherry tomatoes, halved1/2 small red onion, thinly sliced2 tablespoons sesame seeds, toasted
Preparation
Blot tofu dry. Wrap in a clean kitchen towel; place on a plate and refrigerate at least 1 hour. In a large shallow dish, whisk vinegar, soy sauce, sesame oil, Sriracha, peanut butter and ginger until smooth. Add tofu; turn to coat. Cover and refrigerate 3-5 hours, turning occasionally. Drain tofu reserving marinade; pat dry. In a large skillet, heat canola oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, combine romaine, carrots, avocado, tomatoes, onion and tofu. Pour reserved marinade over salad; toss to coat. Sprinkle with sesame seeds. Serve immediately.
