Vietnamese Tofu Salad Recipe

• 1 tbsp Vegetable Oil
• 2 tbsp Garlic (chopped)
• 1 (14 ounce) package Tofu (drained and cubed)
• ½ cup Peanuts
• 2 tbsp Soy Sauce
• 2 large Cucumbers (peeled and thinly sliced)
• ½ cup Sweet Chili Sauce
• ¼ cup Lime Juice
• 1 bunch Cilantro Leaves (chopped)

• Place a large frying pan on medium flame and heat vegetable oil.
• Add garlic and sauté until fragrant for about 30 seconds.
• Add tofu and peanuts. Stir and cook till the tofu turns lightly brown.
• Pour soy sauce and stir. Cook till the tofu has absorbed the sauce.
• Remove from heat and allow the tofu to cool down.
• Refrigerate the tofu for at least 1 hour.
• Take a large mixing bowl and toss cucumbers, sweet chili sauce, lime juice and cilantro together.
• Fold in the tofu and mix well.