Thai Tofu Salad

5.0 (1 reviews)

3 Tbsp. oil
1/2 pkg. firm tofu, diced
2 Tbsp. soy sauce
1/4 cup diced red onion
1/4 cup diced bell pepper
1/4 cup diced button mushrooms
1 clove garlic, minced
1 tsp. Sriracha
1 Tbsp. chopped basil
2 cups chopped lettuce
Shredded carrots, for garnish

• Place a medium sauté pan or wok over high heat and add 2 tablespoons of the oil. Add the tofu and stir-fry until golden brown, about 15 minutes. Add 1/2 tablespoon of soy sauce, stir, and then remove from the heat and set aside.
• Add the remaining oil to a clean pan over medium heat. Add the onion and peppers and cook for about 3 minutes, then add the mushrooms and garlic and cook for an additional minute. Add the remaining soy sauce and the Sriracha sauce, stir, and cook until reduced.
• Once reduced, stir in the chopped basil and remove the pan from the heat.
• Place half of the tofu and half of the vegetable mixture over 1 cup of lettuce, then garnish with shredded carrots.

Makes 2 salads

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind