Added a thumb of minced ginger and two kefir lime leaves to the tofu marinade. Used Thai chili paste and guanchujang instead of sriracha for mayo; added black garlic (1 clove) and a splash of black vinegar and sliced up with three drops of ghost pepper hot sauce. Added chili flakes and sechuan pepper to pickle liquid and subbed in apple cider vinaigrette. Added julienned basil leaves (3 large; 2 small) to salad mix. Served on a bed of raw Napa cabbage leaves (thinly sliced). Finished off with a squeeze of lime juice and a little bit of cilantro. Would make a little more vinaigrette for the salad next time.
