Coconut Slaw with Spicy Peanuts

**Try 3 tsp coconut oil and 1 tsp sriracha for Tofu. Try cooking peanuts for 5 minutes. They burned at 6 minutes. Try 2 tsp coconut oil, 1 tsp sriracha for peanuts. I changed the recipe to double the tofu so 3 may not be enough.** Love & Lemons Simple Feel Good Food, by Jeanine Donofrio, pg 63

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425*F and line two baking sheets with parchment paper.

Step 2

Place the tofu on one of the baking sheets, sprinkle with 1 teaspoon salt, drizzle with coconut oil and sriracha, toss, and spread evenly on the baking sheet. Place the peanuts on the second baking sheet, sprinkle with 1/2 teaspoon salt, drizzle with coconut oil and sriracha, toss, and spread evenly on the baking sheet. Roast the peanuts for 4-5 minutes. Roast the tofu for 25 to 30 minutes, or until golden brown.

Step 3

In a medium bowl, whisk together the coconut milk, peanut butter, lime juice and zest, garlic, ginger, and a heaping 1/2 teaspoon salt.

Step 4

In a very large bowl, combine the cabbage, bok choy, and scallions and toss. Add two-thirds of the dressing and 1/4 teaspoon salt and toss to coat. Set aside for 10 minutes.

Step 5

Top with the tofu and peanuts and garnish with the basil and mint. Season to taste and serve with lime wedges and the remaining dressing on the side.