Spicy Sesame-Tofu Salad

• 1 16-oz. pkg. extra-firm tofu, drained and cubed
• 2 Tbs. sesame seeds
• 1 Tbs. roasted sesame oil
• 1/2 cup kimchee, chopped
• 1/4 cup chopped peanuts
• 1 Tbs. sesame oil
• 4 cups coleslaw mix
• 6 oz. snow peas (about 2 cups), sliced in half lengthwise
• 3 medium carrots, grated (about 1 cup)
• 1 bunch green onions, chopped (about 1/2 cup)

1. To make Baked Sesame Tofu: Preheat oven to 350F.
2. Coat baking sheet with cooking spray.
3. Toss tofu with sesame seeds and oil in large bowl until well coated.
4. Spread cubes in single layer on prepared baking sheet, and bake 30 to 35 minutes, or until browned, turning occasionally with spatula.
5. Cool.
6. To make Spicy Cabbage Salad: Combine kimchee, peanuts and sesame oil in large bowl or plastic storage container.
7. Add coleslaw mix, snow peas, carrots, green onions and Baked Sesame Tofu, and toss to coat.
8. Serve immediately, or store up to 2 days in refrigerator.

extrafirm tofu, sesame seeds, sesame oil, kimchee, peanuts, sesame oil, coleslaw mix, snow peas, carrots, green onions

Taken from www.vegetariantimes.com/recipe/spicy-sesame-tofu-salad/ (may not work)