Crunchy Spring Salad 🥗 💜

What you'll need:

- 1/2 block extra firm tofu

- 3 tbsp olive oil

- 1/2 tsp garlic powder

- 1/2 tsp onion powder

- 1/4 chili powder

- 1/4 cup unsalted peanuts

- 2 green garlic or 1 fat garlic clove

- 1 Thai chili

- 1 bunch aspragus

- 1 Persian cucumber or 4-5 inch English cucumber

- 1/4 red cabbage

- Salt and lemon juice to taste

How to make it:

1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Using your hands, crumble the tofu directly on the sheet and spread the tofu around evenly. Season with 1 tbsp olive oil, garlic powder, onion powder, chili powder, and salt and pepper. Mix well then bake for 40 minutes, mixing halfway

2. Once the tofu is done, take it out of the oven and let it cool to touch. Some of the pieces will likely be stuck together in clusters. Use your hands to crumble then once more

3. Prepare the other ingredients. Crush the peanuts using a mortar and pestle. Chop the green garlic or mince the garlic. Chop the Thai chili. Cut and discard about 1/4-1/3 of the bottom ends of the asparagus. Then chop the asparagus into 2-3 inch pieces. Cut the cucumber into thin half circles. Cut the red cabbage into thin shreds

4. In a pan, heat 2 tbsp olive oil on medium heat. Add the garlic and cook until fragrant. If using green garlic, cook until the greens turn a brighter color. Mix in chili and peanuts. Cook until the peanuts start to brown. Add the tofu and mix once more. Turn the heat off, then mix in salt and lemon juice

5. Taste test the tofu mixture. It should taste extra salty and lemony at this point. Adjust the taste if needed and then transfer to a bowl, making sure to get all the liquid from the pan as well

6. To the same pan on medium heat, add the asparagus and cook for 10 mins, stirring occasionally. Carefully add 1/8 cup water and quickly close the lid. All the asparagus to steam for 2 minutes. Add another 1/8 cup water, close the lid, and steam for another 2 minutes. Transfer the asparagus to a bowl, leaving the liquid behind

7. To assemble, in a large bowl, combine the red cabbage, asparagus, cucumber, and tofu mixture. Mix well

8. Serve the crunchy salad with more lemon!

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