Tofu Satay Salad Bowl

Wrap 250 g firm tofu in paper towels and press it for about 10 minutes to remove moisture.

If the surface stays wet, it will steam in the pan instead of developing a firm browned crust.

Cut the tofu into thick pieces so they hold together after searing.

Tear 100 g lettuce into bite-size pieces, then cut the carrot and cucumber into thin strips and shake off excess surface water.

Preheat a pan over medium heat for about 1 minute, then place the tofu pieces in a single layer.

Sear for about 3 minutes per side, turning only when the underside looks golden and firm.

In a bowl, whisk 2 tbsp peanut butter with 1 tbsp soy sauce, 1 tbsp lime juice, and 1 tsp chili sauce.

If the dressing is too stiff to drizzle, loosen it with 1 tbsp water.

Put the lettuce, carrot, and cucumber in the serving bowl first, then toss lightly with half of the dressing.

Avoid pressing or overmixing, so the lettuce stays crisp and the vegetables keep their crunch.

Place the warm seared tofu over the dressed vegetables and drizzle the remaining dressing on top.

Serve right away while the tofu is still warm, so the peanut sauce coats it smoothly without making the salad heavy.