Spicy Cucumber Salad With Pan-Fried Tofu
[Vegan]

For the Salad:

• 1 14-ounce package extra firm tofu, drained
• 1 tablespoon sesame oil
• 2 large cucumbers, sliced thin
• A few dashes salt
• 3 large carrots, shaved into ribbons
• 3 green onions, chopped
• 1/2 cup cilantro leaves and stems, loosely packed
• 1/2 of 1 bell pepper, sliced into thin strips
• 1/4-1/2 or more red or green chili pepper, seeded and sliced into thin strips
• 1/3 cup plain roasted almond slices or crushed peanuts

For the Dressing:

• 1-inch piece of ginger, peeled
• 1 large or 2 small garlic cloves, peeled
• 3 tablespoons sesame oil
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon maple syrup or agave syrup
• 3 tablespoons sesame oil
• 1/8-1/4 teaspoon red pepper flakes