Vegan Red Cabbage Bowl with Tofu-Sriracha Sauce

Vegan Red Cabbage Bowl with Tofu-Sriracha Sauce; the crisp tofu cubes are like croutons made of tofu!

14 oz. firm or extra firm tofu, drained and pressed to remove most of the moisture
1 T sesame oil
1 T soy sauce (low-sodium is fine)
2 tsp. rice vinegar (not seasoned)
2 tsp. agave nectar or sweetener of your choice
1/2 tsp. ground ginger root (from a jar)
2 T plain peanut butter (use natural peanut butter without added sugar for South Beach Diet)
1 T hot water
2 T rice vinegar (not seasoned)
2 T agave nectar (or sweetener of your choice)
2 tsp. sesame oil
1 T soy sauce
1 tsp. Sriracha (more or less to taste; this was just barely spicy)
1/2 large head red cabbage, thinly sliced and then chopped
1 large red bell pepper, sliced into short thin strips
1 1/2 cups thinly sliced sugar snap peas, cut lengthwise on the diagonal
(You can substitute or add any thinly sliced veggies you think would be good with these flavors)

View the full recipe at Kalyn’s Kitchen →