Crunchy Thai Tofu Bowl with Peanut Dressing

 Crunchy Thai Tofu Bowl with Peanut Dressing
 

Ingredients
Tofu:
14 oz extra firm tofu, drained and pressed, cut into 1/2 inch cubes
1 tablespoon sesame oil
1 tablespoon soy sauce - tamari
1 tablespoon  miso
1 1/2 teaspoons chili garlic sauce (sambal oelek)
 

Peanut Dressing:
4 T sesame oil
3 tablespoons freshly squeezed lime juice
2 tablespoons tamari soy sauce
1 1/2 tablespoons miso
1 1/2 tablespoons creamy unsweetened peanut butter + 1T Water

1 1/2 tablespoons chili garlic sauce (sambal oelek)
1 1/2 teaspoons fresh grated ginger
1 1/2 teaspoons coconut sugar
 

Salad:
8 cups baby bok choy, thinly sliced
1 cup pea pods, thinly sliced
1 cup shredded carrot cone #2
1 cup thinly sliced red cabbage cone #4
1 medium red bell pepper cone #3
1/2 cup radish, cone #2

1/3-cup salted peanuts, chopped cone #3

2 tablespoons thinly sliced green onion
2 tablespoons finely chopped cilantro
 
Instructions
Preheat a skillet to medium heat-   Drain the tofu well, pat dry and slice the block in half lengthwise, then wrap in a clean tea towel (or several paper towels). Set something heavy on top, and press.
Cube tofu into ½ inch pieces. 
Add  oil  to the skillet and pan fry the tofu until browned.  Add soy sauce, miso, and chili paste. stir gently to coat the pieces.  Remove from heat.
Toss bok choy, pea pods, carrot, cabbage, pepper, and radishes together in a large mixing bowl.
Whisk together oil, lime juice, garlic, ginger, coconut sugar, soy sauce, miso, peanut butter, and red chili paste in a medium mixing bowl. Pour dressing over salad and toss well to coat. 
Top with crispy tofu, peanuts, green onion and cilantro and serve.