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!
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