For the cabbage salad:
Thinly slice the cabbage, and quater the tomates. Set aside in a large bowl with the chopped basil. Blanch the green beans: In a small bowl add water and ice cubes to make an ice bath. Bring water to a boil, add the green beans and cook for 2-3 minutes. Remove and transfer to the ice bath to stop the cooking. Remove with a slotted spoon, pat dry and add to the bowl with the cabbage.
mince the garlic, add the crushed red pepper and either with the back of a spoon or in a mortar and pestle, pound to combine. Add the maple, pound some more, then add the lime juice, tamari, toasted sesame oil and mix well with a whisk.
Pour the dressing over the salad and set in the fridge so the flavors can combine.
Add the roasted peanuts right before serving. Feel free to garnish with more fresh basil
For the Tofu:
Prepare the tofu by dissovling 2 tsp salt in about 4 cups warm water. Add the block of tofu and let it sit for 7-10 minutes. Then remove with a slotted spoon and pat dry with paper towels. Slice into 6 long rectangles and again pat dry with paper towels. You want to remove as much moisture as possible.
While your tofu is soaking, make the sauce by combineing the sesame oil, tamari and maple in a small bowl and wisk to combine.
In a medium pan, heat 2 tbso oil ( i used 1 tbsp of sesame oil and 1 tbsp coconut oil) over medium high heat. Then carefully add in the tofu sticks. Fry for about 2-3 minutes or until golden brown and then flip to fry onthe other side for another 2-3 minutes. Be careful not to burn. You will know it is done when it is crispy and golden brown.
Remove from heat and toss in the sauce.
Right before serving, give the cabbage salad a good toss, divide over two plates, top with crushed peanuts, fresh basil and 3 tofu sticks per salad. drizzle with a little more sauce if desired and enjoy!