tofu panzanella with sesame-peanut dressing
1 14-ounce package extra-firm tofu
2-4 tablespoons creamy peanut butter
4 tablespoons low-sodium soy sauce
4 tablespoons rice vinegar
1 1/4 teaspoons sesame oil, or to taste
Kosher salt, to taste
Freshly ground black pepper, to taste
5 tablespoons canola oil, divided
6 slices whole grain or seed bread, cut into cubes and toasted
4 scallions, white and light green parts, thinly sliced
1/4 cup sunflower seeds
Microgreens, pea shoots, or alfalfa sprouts, for garnish
- Place tofu on a small baking sheet. Top with another small baking sheet, and top that with a heavy can (adding weight to pan). Press tofu, draining as much liquid as you can from it. Discard liquid every 15 minutes or so for 1 hour.
- Meanwhile, make dressing. In a medium bowl, combine 2 tablespoons peanut butter, soy sauce, rice vinegar, and sesame oil. Season with salt and pepper. Slowly whisk in 4 tablespoons canola oil until combined. Taste for flavor and adjust as desired (dressing should be thick but still pourable). Set aside.
- Pat tofu completely dry. Cut into 1-inch cubes.
- In a nonstick pan, heat remaining canola oil over medium-high heat. Add tofu and cook until browned on a few sides, about 10 minutes, turning as needed. Remove tofu and place in a medium bowl. Add toasted bread cubes, scallions, and sunflower seeds. Toss with enough dressing to coat and transfer to a serving bowl. Top with microgreens, pea shoots, or alfalfa sprouts and serve.