Vegan Thai Feast: Tofu Tod with Sweet Chili Sauce and Peanut Salad

1. For the Tofu Tod: Start by taking a 14 oz block of tofu and squeezing out as much of the liquid as possible (I use a towel too). Cut the tofu in half vertically and horizontally, and then again, and then into triangles (you can do whatever shape, but Thai Spice served the tofu in triangles and it somehow made it better). Heat a cast iron skillet to medium heat with 1/2 cup of coconut oil (or whatever you use to fry). Once the oil is ready, shallow fry the tofu—about 5 minutes on each side or until golden brown.
2. For the Sweet Chili Sauce: Make the sweet chili sauce by adding 1/4 cup of rice vinegar, 1/4 cup of water, 1/4 cup of honey, 1 tbsp of sriracha, 1 tbsp of chili flakes, 1 clove of minced garlic, 1 tsp of salt, 1 tsp of minced ginger, and 1 tsp of cornstarch to a sauce pan on low heat. Continuously stir until it starts simmering. Then turn off the heat and continue to stir every minute or so as it cools.
3. To Serve Tofu Tod: Serve the fried tofu and sweet chili sauce together and top the tofu with crushed peanuts.
4. For the Peanut Dressing: Combine 1 tbsp of peanut butter, 1 tsp of rice vinegar, 1 tbsp of coconut sugar, the juice of 1 lime, 1 tbsp of soy sauce, 1 clove of minced garlic, 1 tsp of sesame oil, and 1 tsp of minced ginger. Whisk all ingredients together until well combined.
5. For the Salad: Prepare a fresh salad using butter lettuce, carrot, tomato, and cucumber. Serve the salad with the homemade peanut dressing.