Rainbow Tahini Tofu Slaw

Ingredients

• 3 Tbsp Farm Boy™ Organic Tahini
• 3 Tbsp Farm Boy™ Tamari or Soy Sauce
• 2 Tbsp hot water
• 2 tsp Farm Boy™ Amber Maple Syrup or honey
• 1 Tbsp sambal oelek optional
• 1 tsp Farm Boy™ Garlic Flowers
• 1 block Farm Boy™ Extra Firm Organic Tofu grated on the large holes of a box grater
• 3-4 Tbsp Farm Boy™ Virgin Cold Pressed Sunflower Oil (or other neutral oil) as needed
• 2 cups finely shredded kale
• 3 cups finely shredded red, green, or Napa cabbage
• 2 cups grated carrot
• 4 green onions thinly sliced
• ½ cup chopped cilantro
• Farm Boy™ Sesame Ginger Vinaigrette to taste
• ¼ cup chopped Farm Boy™ Salted Kettle Cooked Jumbo Peanuts
• ¼ cup Farm Boy™ Crispy Fried Onions

Directions

1. In a small bowl, place Farm Boy™ Organic Tahini, Farm Boy™ Tamari, hot water, Farm Boy™ Amber Maple Syrup, sambal oelek, and Farm Boy™ Garlic Flowers. Whisk until smooth.
2. Heat 2 tablespoons Farm Boy™ Virgin Cold Pressed Sunflower Oil in a 12” skillet over medium-high heat. Add grated Farm Boy™ Extra Firm Organic Tofu and cook, stirring occasionally, until golden all over, about 15 minutes. You may have to do this in batches, so you don’t overcrowd the pan.
3. Once tofu is golden, add tahini sauce and cook for about 2 minutes, until tofu absorbs the sauce. Reserve.
4. In a large bowl, place cabbage, kale, carrot, green onions, and cilantro. Add cooked tofu and toss with Farm Boy™ Sesame Ginger Vinaigrette to taste.
5. Garnish with Farm Boy™ Salted Kettle Cooked Jumbo Peanuts and Farm Boy™ Crispy Fried Onions.