Asian Tofu Salad

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2 boxes extra firm tofu, drained on paper towels for 30 minutes, sliced horizontally into 4 rectangles
½ bottle sesame garlic sauce, or other Asian marinade
1 can garbanzo beans
½ bag frozen baby green peas
¼ cup scallions, sliced
¼ cup cilantro, chopped
4 tablespoons tahini
3 tablespoons lime juice
1 tablespoon soy sauce

Line a jelly roll pan with aluminum foil. Preheat the oven to 400 degrees. Generously cover the tofu with the sesame garlic sauce. Flip the tofu over so that all sides have some sauce on it. Bake in the oven for about 35 minutes or until the tofu is still soft but dry. Chop it in bite size pieces. Add the garbanzo beans, green peas, scallions, and cilantro and toss together. Separately whisk the tahini, lime juice and soy sauce together. Pour over the tofu mixture. It is best to make this a day in advance so that the flavors blend well together. Serve at room temperature, warm, or cold.

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