Rainbow Tofu Salad

• FOR THE SALAD:
• 12 ounces, weight Soft Tofu, Drained
• 1/4 cups Diced Yellow Bell Pepper
• 1/4 cups Diced Red Bell Pepper
• 2 Tablespoons Finely Chopped Fresh Cilantro
• 1/4 cups Chopped Roasted Peanuts (optional)
• FOR THE SPICY TAHINI DRESSING:
• 1-1/2 Tablespoon Chili Oil
• 1 Tablespoon Tahini
• 1/2 teaspoons Sesame Oil
• 1/2 Tablespoons Soy Sauce, Gluten-free If Desired
• 1/8 teaspoons Salt

1. Cut the drained soft tofu into approximately 1" cubes and then transfer them to a serving dish. Set aside.
2. Heat a saute pan over high heat. Without adding any oil, saute the bell peppers until they are soft, about 3-5 minutes. Spread the bell peppers and cilantro over the tofu. Toss roasted peanuts over the tofu.
3. Mix together all the spicy tahini dressing ingredients in a small bowl. Pour the dressing over the tofu.
4. Serve immediately at room temperature or cold.
5. Note: If the tofu is a shelf stable package refrigerate for 30 minutes before using.

salad, ubc, ubc, fresh cilantro, ubc, chili oil, tahini, sesame oil, soy sauce, salt

Taken from tastykitchen.com/recipes/salads/rainbow-tofu-salad/ (may not work)