Step 1

Press out some excess moisture of the tofu block, then cut it into small cubes (about one square centimeter). In a pan heat up some oil at a medium heat and in the tofu goes. Fry for about 15 minutes until golden brown. Multitasking challenge: make sure you stir every now and then (and add some salt) while you prep the rest of the salad. You can do it, bring it on!

Step 2

Next up: wash your veggies!

Step 3

Slice the radishes.

Step 4

Cut the cucumber lengthwise in half, remove the seeds with a small spoon and cube what’s left.

Step 5

Cut the pineapple into small chunks as well.

Step 6

Throw everything into a bowl along with the spinach and bean sprouts.

Step 7

Combine olive oil, honey, sriracha, lime juice, salt and pepper and toss it into the salad.

Step 8

Get the tofu cubes and place them in a separate bowl. Add them to each salad serving. (If you throw them right into the salad they’ll get mushy quickly).

Step 9

Also for garnish, cut the chili and roughly crush or chop the peanuts. Sprinkle them over the salad when serving.

Step 10

Enjoy!