Smart Asian-Style Tofu Salad

• Pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
• Heat a large non-stick pan over medium-high heat.
• When hot, add 1/2 tbsp (1 tbsp) oil, then tofu. (NOTE: Don't overcrowd the pan; cook tofu in 2 batches if needed.) Cook until golden, 1-2 min per side. 

• Transfer tofu to an parchment-lined baking sheet.
• Spread sriracha mayo (from step 2) over tofu.
• Bake in the middle of the oven until tofu is tender and golden, 10-12 min.

• Heat a large non-stick pan over medium heat.
• When hot, add 1/2 tbsp (1 tbsp) oil, then edamame and 3 tbsp (6 tbsp) water. Cook, stirring occasionally, until edamame is slightly browned and water evaporates, 5-6 min. Season with salt and pepper.
• Remove from heat, then transfer edamame to a plate.
• Carefully wipe the pan clean.

• Meanwhile, add vinegar, clementine zest, remaining mayo, remaining sriracha and 1/2 tsp (1 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine.
• Reheat the same pan over medium heat.
• When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 1-2 min. (TIP: Keep your eye on them so they don't burn!)
• Transfer peanuts to another plate.

• Add spinach, edamame, cucumbers and clementines to the bowl with dressing.
• Thinly slice tofu.
• Divide salad between plates. Serve tofu on top.
• Sprinkle peanuts over top. 

If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season and cook tofu in the same way the recipe instructs you to season and cook the chicken breasts, until tender and golden.