- 1/ 2 (14 ounce) block firm tofu
- 1 tablespoon tamari
- 1 tablespoon lime, juice
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- pinch red pepper flakes
- 1 small carrot, cut into matchsticks
- 1/ 4 small daikon, cut into matchsticks
- 1/ 2 cup rice vinegar
- 1 teaspoon sugar
- dash of salt
- 1/ 4 cup water
- 1 cucumber, cut into sticks
- 4 cups shredded lettuce
- a handful of cilantro
Spicy Mayo Dressing
- 2 tablespoons vegan sandwich spread
- 2 teaspoons hot sauce
- 1 tablespoon lemon juice
- 2 teaspoons hoisin sauce
Mix together marinade for tofu in a shallow dish. Slice tofu into wide strips and place in marinade. Marinate for at least 5 minutes on each side, the longer the better.
While the tofu is marinating, prepare the pickled veggies. Mix together vinegar, sugar, salt, and water in a jar. Add in carrots and daikon, pressing them down so they are completely covered in the vinegar mixture. Add more vinegar/water if they aren’t completely covered. Let sit while you prepare the rest of the salad.
When tofu is ready, air-fry at 350°F for 12-15 minutes, until crispy all around. Be careful not to burn the tofu.
Soak cucumber slices in the leftover tofu marinade until ready to serve.
Mix together all dressing ingredients. Place lettuce in bottom of salad bowl, and top with tofu, pickled veggies, marinated cucumber, and cilantro. Mix in dressing and enjoy!