Rainbow bowl with tofu and spicy peanut sauce

Summer is here and the living is easy! Claire Tansey has a delicious no-cook recipe for days when you don't want to turn on the oven.

½ cup

natural peanut butter

¼ cup

very hot water

¼ cup

fresh lime juice

2 tsp

honey

2 tsp

sriracha

1 tsp

finely-grated fresh ginger

small clove of garlic

¼ tsp

salt

4 cups

finely sliced red cabbage

grated carrots

thinly sliced yellow pepper

sliced english cucumber

350g

cut into matchsticks extra firm tofu

Fresh cilantro leaves

Combine peanut butter, hot water, lime juice, honey, sriracha, ginger, garlic and salt in a small blender and purée until smooth.
Add 2 to 4 tablespoons cool water to thin it out enough to drizzle over salad.
Layer cabbage, carrots, pepper and cucumber in 4 wide, shallow bowls. Top with tofu
. Drizzle with some of the peanut sauce. Sprinkle with cilantro.
Serve with additional sauce on the side.