Copycat Sweetgreen Spicy Thai Salad - cooking recipe

Ingredients

Salad
one package firm tofu (14-ounce, drained and patted dry, cut into four slices)
1 teaspoon sesame oil
2 teaspoons sesame seeds
kosher salt
1 lb oz shredded cabbage (Napa and or or red cabbage)
2 Persian cucumbers, thinly sliced on the bias
2 stalks celery, thinly sliced on the bias
kernels from 2 ear of corn
1/2 cup shaved coconut flakes, toasted
basil leaves, for serving
cilantro leaf, for serving
lime wedge, for serving
Spicy Cashew Dressing
3/4 cup roasted cashews
3 tablespoons olive oil
1 1/2 tablespoons rice wine vinegar
1 1/2 teaspoons sesame oil
1/3 cup packed chopped cilantro leaf
1 1/2 teaspoons sambal oelek chili paste
3/4 teaspoon honey
kosher salt

Preparation

For the Salad:
Preheat broiler.
Place tofu slices on a rimmed baking sheet. Drizzle each slice with 1/4 teaspoon sesame oil and 1/2 teaspoon sesame seeds. Season tops with salt. Transfer to broiler and cook until sesame seeds are toasted and tofu pieces are golden on the edges, about 8 minutes.
In a large bowl, combine cabbage, cucumber, celery and corn. Toss with enough Spicy Cashew Dressing to coat and divide among 4 serving plates. Top with coconut, basil, cilantro and one piece of tofu. Serve with lime wedges and additional dressing.
For the Spicy Cashew Dressing:
Combine cashews, olive oil, rice wine vinegar, sesame oil, cilantro leaves, sambal, honey and 3 tablespoons water in the bowl of a blender. Alternatively, you can use a stick blender and put all ingredients in a glass measuring cup. Blend until smooth. Season to taste with salt. Dressing can be kept up to 1 week in the refrigerator.