Warm Thai Tofu Puff Salad

I saw some puffed tofu at the grocery store and picked some up not knowing what I would do with it.  I wanted to make a salad and looked online for some inspiration and here is what I found. The dressing is very versatile and can be used with many different ingredients. I love the lime and soy combination.

From -  http://veganforeveryone.com/recipes/tofu-puff-salad/

Salad

• 1 packet of tofu puffs
• 1 tablespoon of uncooked rice
• 1 cup of chopped coriander leaf (cilantro)
• 1 spring onion finely chopped  (optional)
• Salad stuff like coarsly grated carrot, cucumber, paw paw, finely chopped lettuce, baby spinach and bean sprouts.

Dressing

• 2 cloves of garlic ( 1 clove is enough)
• 2 teaspoons of sugar  (I reduced this to less than 1 tsp)
• 1/2 a small spanish onion very finely chopped (about 2 tablespoons)
• 2 tablespoons of soy sauce
• 1 teaspoon rice wine vinegar
• 1 teaspoon of chilli flakes
• 2 tablespoons of lime juice
• 1 teaspoon of peanut oil

Method.

Slice the tofu puffs into bite size pieces and dry fry in the wok until warmed through.

Add all the dressing ingredients and toasted rice together in a jar and shake well.

Toss all the ingredients and dressing in a bowl and serve.

The second time I made this recipe I added bean sprouts, cabbage and omitted the rice.  It 's nice if you can have it warm with the rice but if it's served cold I would add other veggies because the rice tends to harden when cold.