Tofu:

• 14 oz extra firm tofu, drained and pressed, cut into 1/2 inch cubes
• 1 tablespoon sesame oil
• 1 tablespoon low sodium soy sauce (or tamari if gluten free)
• 1 tablespoon white miso
• 1 1/2 teaspoons chili garlic sauce (sambal oelek)
• 1 tablespoon cornstarch

Peanut Dressing:

• 1/4 cup sesame oil
• 3 tablespoons freshly squeezed lime juice
• 2 tablespoons low sodium soy sauce (or tamari if gluten free)
• 1 1/2 tablespoons white miso
• 1 1/2 tablespoons creamy unsweetened peanut butter
• 1 1/2 tablespoons chili garlic sauce (sambal oelek)
• 1 1/2 teaspoons fresh grated ginger
• 1 1/2 teaspoons coconut sugar

Salad:

• 8 cups baby bok choy, thinly sliced
• 1 cup pea pods, thinly sliced
• 1 cup shredded carrot
• 1 cup thinly sliced red cabbage
• 1 medium red bell pepper, julienned
• 1/2 cup radish, julienned
• 1/3-1/2 cup salted peanuts, chopped
• 2 tablespoons thinly sliced green onion
• 2 tablespoons finely chopped cilantro