Chili Tofu Salad with Kimchi Chips and Seaweed

Ingredients

• Tofu

  Silken, firm, Mori-nu, soy

  14 oz or 397g

• Chili sauce

  Peppers, hot, immature green, canned

  ⅓ cup or 82g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Lime juice

  Raw

  2 lime yields or 88g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Seaweed Wraps, Sushi Nori

  gimME

  2 sheet or 5g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Dried Kimchi

  Trader Joe's

  ⅛ oz or 4g

Directions

1. Cube the tofu into bite-sized pieces and toss with the chili sauce and soy sauce. Allow to marinate.
2. In a large bowl, combine the bell pepper, jalapeño, lime juice, 3⁄4 of the scallions, and 3⁄4 of the nori. Toss to combine.
3. Heat sesame oil in a heavy bottomed pan over medium-high heat. Cook tofu until browned on all sides and sauce has slightly reduced.
4. Combine cooked tofu with vegetables. Add kimchi chips and toss. Garnish with remaining scallions and nori. Serve warm or chilled.

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