It’s also super quick which is ALWAYS a good thing.
To make the salad:
Combine: tofu pieces (I used ready to eat organic tofu cutlets – readily available in Waitrose, Spinneys, etc), sugar snap peas (blanched in boiling water for 1 minute), sliced red peppers, and ribbons of carrot into a bowl.
Drizzle with salad dressing and top with some chopped chives.
The Salad Dressing
Whisk together: a dash of sesame oil, some veggie oil, lime juice, sea salt, chopped green chilies, a teeny bit of smashed up garlic, soya sauce, and a little thai chili sauce. Combine to your tastes.
Super easy peasy, healthy, and tasty! A great dinner if you’ve “indulged” a bit before.