1 package extra firm tofu (Italian herb is nice)
Braggs Liquid Aminos (to taste - maybe 3 good squirts))
2 tablespoons Thai green (or red) curry paste
2 tablespoons peanut Butter
1/4 cup coconut milk
roasted sesame seeds (to coat tofu)
5 cups mixed greens
4 tablespoon balsamic vinegar
9 tablespoon olive oil
4 tablespoon maple syrup
olive oil and Braggs for frying
salt and pepper
Sorry the measurements aren't more accurate, but I have made this many times and never had a problem with recipe variations!
NIGHT BEFORE: Press excess water from tofu and cut into 1 inch square cubes. Place tofu into tupperware container with a lid (I use an old yogurt container).
Mix Braggs, curry paste, peanut butter, and coconut milk in a cup until smooth and creamy. Pour 1/2 of the mixture over tofu, cover with lid and shake the container. Open the lid and pour the rest of the curry/coconut mixture in, and shake again with the lid closed.
Pour sesame seeds into container and shake again. You want the seeds to nicely coat the tofu. Place tofu in the fridge overnight to marinate.
NEXT DAY: Open the container and behold the beautiful tofu inside! Get fry pan ready for action with a bit of oil. A nonstick pan is best for people like me, but if you are really vigilant, any pan should work. Fry tofu mixture until golden on all sides, using maybe 3 more good squirts of Braggs while frying. Salt and pepper to taste, then remove from heat and set aside.
Divide salad mixture between two plates.
In a separate small container, mix oil, vinegar, and vegan maple syrup, and a bit of pepper and give it a shake. This is your dressing.
Place tofu on salad mixture, drizzle evenly with dressing.