Thai Peanut Salad

This has quickly become one of our household favorites.  It started out as a lettuce wrap, but we quickly learned, with help of Natalie's mom, that it is just easier (and frankly better) as a salad.

Ingredients

Peanut Sauce Ingredients
(makes about 2 cups)

1/2 cup     peanut butter
1/2 cup     warm water
1/3 cup    sweet chili sauce
5 Tbsp     low sodium soy sauce (or liquid aminos)
3 Tbsp     rice vinegar
1/2 cup    non-dairy milk (we use almond)
3 Tbsp     maple syrup
1/2 tsp     garlic powder
1/4 tsp     ginger

Salad Ingredients

1 cup      Peanut Sauce
8 cups     chopped lettuce or spring mix
1/2 cup   cooked brown rice
1 lb         firm tofu, cut into 1/2 in cubes
1/2 Tbsp Olive Oil
1/2 cup   shredded carrot
1 cup      raw, shelled edemame
1/2 cup   roasted peanuts
2             champagne mangos, cut in 1/2 inch cubes
2 Tbsp    unhulled sesame seeds

Preparation

1 - Put all peanut sauce ingredients into a blender, combine until well blended, set aside
2 - Heat up olive oil in sauce pan, brown tofu for about 5 minutes, add about 1/4 cup of peanut sauce, continue to cook until the sauce reduces and starts to bunch up and stick to the tofu (and the pan)
3 - Sprinkle sesame seeds over tofu in the final stages of cooking
4 - prepare salad by placing lettuce in a large salad bowl, layer on rice, cooked tofu, carrots, edamame, peanuts and mangos.
5 - Drizzle remaining 3/4 cup of peanut sauce, toss salad

Makes about 4 large salads, or 6-8 side salads.