Ingredients

• 1 tbsp vegetable oil
• 12 oz extra-firm tofu, cut into 3/4 inch cubes
• 1 lime, zest and juice
• 2 tbsp fish sauce
• 2 tbsp tamarind paste
• 1 tbsp agave syrup
• 1 tsp sambal oelek (optional)
• 1 tsp grated fresh ginger
• 3 cups baby spinach
• 1 cup shredded red cabbage
• 1/2 English cucumber, diced
• 1 cup diced pineapple
• 1 mango, diced
• 1 tbsp chopped fresh mint
• 1/4 cup chopped peanuts
• Salt and pepper to taste

Preparation

In a skillet, heat the oil over medium-high heat. Add the tofu and season it with salt and pepper to taste. Cook, stirring occasionally until the tofu is golden on all sides, 8 to 10 minutes. Once cooked, remove the tofu from the heat and set it aside to cool slightly.
In a small bowl, whisk together the lime zest, juice, fish sauce, tamarind paste, coconut sugar, sambal, and ginger. Set it aside.
Arrange the spinach, red cabbage, cucumber, pineapple and mango in a serving dish. Top with the mint and peanuts.
Pour the dressing over the salad just before serving or store, undressed, in the refrigerator for up to 3 days.