Sweet Chili Lime Tofu Salad

I have been promising to post this for ages, and I finally got my act together today. Yay me. So, here's the story - I am madly in love with VeganYumYum's Sweet Chili Lime Tofu - I eat it in its original form (with greens and grains), I serve it over soba noodles, and most recently, as part of a yummy salad. For the salad, I doubled the sauce recipe so that it would do double duty as dressing, but it was a bit much, so I'm going to multiply it by 1.5 for future attempts, and that's what I'm posting here. The sauce is straight from VeganYumYum, just increased by 50%.

Sweet Chili Lime Tofu Salad

1 block extra-firm tofu (14 ounces)
1 small red bell pepper, sliced into thin strips
1 small green bell pepper, sliced into thin strips
1 small red onion, halved and thinly sliced
1 small head of iceburg lettuce
cilantro

Sauce:
4.5 Tbs Sugar
4.5 Tbs Reduced Sodium Tamari (or soy sauce)
2.5-3 Tbs Fresh Lime Juice
1/2 zest of the Lime
3/4 tsp Red Chili Flakes (or 1-2 fresh hot chilies, minced)
1-2 cloves Garlic, pressed, optional
1/4 tsp Salt
6 Mint Leaves, chiffonaded

Chop/slice the vegetables -


Slice the tofu into thin rectangles or triangles and cook in a skillet sprayed with cooking spray until lightly browned.


While tofu is cooking, whisk together sauce ingredients until sugar is dissolved. When the tofu is done browning, pour the sauce into the hot pan and cook for another minute or two, until the sauce thickens up a bit. Set aside and allow to cool slightly (for just a few minutes).

To assemble salad, toss together lettuce, bell peppers, onions, and tofu, drizzling a bit of extra sauce on top. Garnish with cilantro and enjoy!