Radicchio with Spicy Peanut Dressing and Baked Tofu

On another blog, I found this video link about the kale salad with spicy peanut dressing served by Cafe M.. It looked like a versatile, tasty dressing and dipping sauce. I made some changes to the original recipe (like adding Sriracha sauce for more heat and red miso for more depth), and it tastes fantastic.

Spicy Peanut Dressing:

1 TB chopped garlic

1 TB minced fresh ginger

3 TB mirin

2 TB agave nectar

1/2 cup low-sodium soy sauce

1 TB chili powder

1 TB Sriracha sauce

1/2 small jar of chunky peanut butter (I like JIF)

1 TB red miso (potentially low-salt)

1 cup water

Place all ingredients in a blender, and blend until smooth. Fill into a mason jar, and store in the fridge.

Salad:

1 small head radicchio, cut into stripes

1/3 cup garlic lupine beans

1 slice home-made or store-bought baked tofu

Cut the radicchio into stripes, and serve with lupine beans and baked tofu. Drizzle with spicy peanut sauce.