Korean Chili Tofu Salad With Kimchi Chips

• 14 ounces firm tofu, cubed into bite-sized pieces
• 1/4 cup Korean chili sauce
• 2 tablespoons soy sauce
• 1 red bell pepper, thinly sliced
• 1 jalapeno, sliced into rounds
• juice of 2 limes
• 3 scallions, thinly sliced on an angle
• 2 sheets seaweed, crumbled/sliced
• 1/4 cup dried kimchi chips

1. Cube the tofu into bite-sized pieces and toss with the chili sauce and soy sauce. Set aside to allow the tofu to soak up the marinade.
2. In a large bowl, combine the sliced bell pepper, jalapeno and lime juice. Add in 3?4 of your sliced scallions and 3?4 of your sliced nori, saving some for garnish. Toss to combine.
3. Heat your oil in a heavy bottomed pan, such as cast iron. Cook your tofu over medium-high heat, until browned on all sides and the sauce has slightly reduced.
4. Toss together the cooked tofu with your other vegetables. Add in the kimchi chips and toss once more. Garnish with remaining scallions and nori. Serve warm or refrigerate and serve chilled.

firm tofu, korean chili sauce, soy sauce, red bell pepper, jalapeno, scallions, chips

Taken from food52.com/recipes/29312-korean-chili-tofu-salad-with-kimchi-chips (may not work)