6tbsplime juice plus possibly more to taste for seasoning
3tbspsoy sauce
1clovegarlicpeeled and finely chopped
Optional: a few dashes of Tabasco
Instructions
Mix the soy sauce, coconut sugar, ginger and garlic in a bowl. Add the diced tofu and marinate all over.
Prepare glass noodles according to the package instructions and drain in a sieve. Cut a little smaller with a scissors.
In a large, flat bowl, arrange the red cabbage, zucchini noodles, grated carrots, glass noodles, peanuts and coriander next to each other. Leave space in the middle for the tofu.
For the dressing, put peanut butter in a bowl and add hot water. Wait a moment, then mix with a spoon until smooth. Add lime juice, soy sauce and garlic (and optionally Tabasco) and stir.
Heat a pan with a little olive oil and fry the marinated tofu all over until all sides are browned and slightly crispy. Place the tofu in the center of the salad bowl.
Serve the salad with the dressing seperately and only drizzle and mix with the dressing at the table. If necessary, add more lime juice to taste.