Indonesian Peanut Salad

Ingredients

• 1 package (14 ounce) extra-firm tofu
• 1 teaspoon canola oil
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon salt
• 1/3 cup creamy peanut butter
• Juice from 1/2 fresh lime
• 1 tablespoon soy sauce
• 2 teaspoons grated fresh ginger;
• 1 package (9 ounce) DOLE® Fresh Spinach
• 1 cup DOLE shredded Carrots
• 1 cup grape tomatoes, sliced
• 1 large DOLE Banana, peeled and chopped
• 1 cucumber, peeled and chopped
• 1/4 cup peanuts

Directions

1. Press tofu between several layers of paper towels to drain as much water as possible. Cut the tofu into 16 triangle-shaped pieces (cut first so that the knife is parallel to the cutting surface, then cut the top of the block as if cutting a pine into 8 wedges)
2. Heat the oils in a non-stick skillet over medium-high heat. Arrange the tofu in the skillet and sprinkle with salt. Cook for 10 minutes, flipping halfway through, until golden brown on both sides.
3. Meanwhile, combine the peanut butter, lime juice, soy sauce, ginger and 1/3 cup water in a small bowl. Whisk until smooth.
4. Divide the spinach among 4 serving plates and top with carrots, tomatoes, banana and cucumber. Place 4 pieces of tofu on each plate and top with 3 tablespoons of the peanut dressing.