Asian Salad with Baked Tofu and Sesame Ginger Vinaigrette

I made up this recipe today when I was craving an Asian chicken salad-type meal. I don't crave chicken itself...ever. I never liked it much in the first place.
But I do get cravings for the general vibe of chicken-centric recipes(the sauce, the other ingredients, etc.)
So, I tried to recreate one of my favorites- and I like this one better! It was super easy to throw together and didn't involve a special trip to Whole Foods or Trader Joe's. I got all the ingredients either from my pantry or from Fresh & Easy.

Will you think you're eating meat? No.
Will you think you're eating something delicious? Hell yes!


Asian Salad with Baked Tofu

1 package Wild Wood Baked Teriyaki Tofu, cut into thin slices
It looks like this: http://www.pulmuonewildwood.com/baked.asp
(You can make your own baked tofu, and it would probably be healthier, but it's kind of an ass pain & that is not the point of this recipe. It's important to use baked because it changes the texture and a lot of the flavor comes from the seasoning. I believe Trader Joe's has their own version of this as well.)

1/2 bag salad greens- whatever you like. I used mixed greens.
2 Green onions, chopped small.
1 Cup raw sugar snap peas
1 TBS raw slivered almonds
1/4 C carrots, sliced into very thin strips
1 recipe Sesame Ginger Vinaigrette

I also added about 1/4 C of roasted edamame. I had originally wanted crispy chow mien noodles, but they didn't have any. So, to add some crunch, I bought roasted edamame. I threw them in the salad, and then after it was too late, pulled one out of the bag to taste it.
I felt it was reminiscent of the time in 2nd grade when I got curious and ate a handful of the dirty, dried pinto beans we were using to practice counting. But, that's just me. If you like them, pour 'em in! Once they got mixed in with everything, they didn't taste bad.

Sesame Ginger Vinaigrette

1 clove garlic, minced
1 1/2 tsp, dried or fresh ginger (go a little easier on the amount if you're using dried)
2 TBS Sesame Oil (you can substitute others, but the sesame really makes it "asiany" tasting)
1 TBS + 1 tsp Rice Vinegar
2 TBS Low Sodium Soy Sauce
2 tsp Honey- or Agave Nectar if you're keeping it vegan.
2 TBS water
1 tsp sesame seeds
1 little squirt Siracha hot chili sauce (about 1/2 tsp) A little goes a long way! (optional)
3 "shakes" of red pepper flakes (optional)

Combine all ingredients in a jar or small bowl and whisk them together. (Or put them in your fancy salad dressing maker that your mom gave you- I LOVE mine but it was dirty)


Toss all salad ingredients together and pour the desired amount of dressing over the top. Remember there is already sodium and flavor from the tofu, so add a little at a time and taste as you go so you don't over-do it.
Leftover dressing will keep in a sealed jar for 3-4 days.