1 block cooked tofu
4 cups shredded napa cabbage
1 large carrot shredded
1 small cucumber spiralized (or cut into matchsticks)
1 avocado sliced
2 Tbsp olive oil
In a skillet on medium high heat add 2 Tbsp olive oil and 1 Tbsp Bittersweet Herb Farm Chili Pepper with Garlic Oil. Add Tofu that has been cut into very small cubes. Cook until golden brown.
On a large plate place cabbage, carrots, cucumber, cooked tofu and then avocado. Drizzle salad with Bittersweet Herb Farm Chipotle Peanut Finishing Sauce. Serve and Enjoy!
To watch the full video click on the link below: