Prepare the vegetables

• Shred the red cabbage and julienne the carrots.
• Dice the bell pepper and cucumber, then slice the spring onions and chop the coriander.

Prepare the tofu

• Press the tofu to remove excess water and cut it into cubes.

Make the peanut dressing

• In a bowl, whisk the peanut butter, soy sauce, lime juice, maple syrup, sesame oil, grated garlic and ginger.
• Add the water and whisk until smooth and combined.

Assemble the salad

• Combine the vegetables, coriander and tofu in a large bowl.
• Pour the peanut dressing over the salad and toss to coat evenly.