Sue's Asian Tofu salad

.25 c reduced sodium soy sauce
.25 c sweet chilli sauce
1 tbs smooth peanut butter
1 clove garlic, chopped
1 tsp fresh ginger, grated
1 16 to 18 oz pkg firm tofu
1 tsp sesame oil
4 cups shredded romaine
1.5 cups chopped jicama
1 medium seet red pepper, sliced thinly
1 cup coarsely shredded carrot
1 tbs dry-roasted peanuts, chopped
2 tbs cilantro chopped

Mix soy sauce, chilli sauce, peanut butter, garlic and ginger. Cut tofu into 12 pieces. Arrange in a backing dish and drizzle with 3 tbs of the soy sauce mixture. Let marinate for 30 minutes, turning occassionally. Retain remaining soy sauce mixture. Heat sesame oil ina large non-stick skillet. Add drain marinade from tofu and add to pan. Add tofu slices to skillet. Cook 5 to 6 minutes until lightly browned, turning once half-way through cooking.

Mix lettuce, carrots and pepper. divide among six plates. Top with tofu, peanuts and cilantro. Serve with reserved dressing mixture.

Number of Servings: 6

Recipe submitted by SparkPeople user SUSAN2004.