Serves 4

• 1 14 oz. pack extra firm tofu
• 1 heaping Tbsp. coconut oil
• 1 Tbsp. sesame oil
• sea salt and pepper, to taste
• 2 large carrots, grated
• 3/4 cup cooked and cooled brown rice (or quinoa)
• 1 small hothouse cucumber, seeded and diced
• 1 bell pepper, seeded and diced
• 3 green onions, thinly sliced
• 1 small bunch cilantro
• 2 Tbsp. toasted sesame seeds
• 1/2 cup toasted cashews, roughly chopped

Dressing

• 1 minced garlic clove
• 1 Tbsp. agave nectar
• 2 tsp. Nam Prik chili sauce
• 1 tsp. tamari
• juice of one lime
• 2 Tbsp. rice vinegar
• 3 Tbsp. extra virgin olive oil

NOTE

Feel free to top it off with more Nam Prik chili sauce to spice it up!