Asian slaw, Grilled Tofu, and Sweet Potatoes w/ lime

Back in May I went back to the US for a few weeks to visit with my parents, enjoy the heat, and basically calm myself before moving to yet another new country. (The multitude of Real Housewives and Daily Show marathons weren't unwanted, either.) As usual, my generous parents plied me with Thai food, guacamole, and all the bagels I could eat. Amidst all this, I did a great deal more "lying on the couch" than "standing in the kitch," however, we did have one famous meal I can share with you.

My Dad had gotten obsessed with Asian slaw after eating a great version at a fancy restaurant in DC: crunchy vegetables, a spicy, peanutty sauce, and on top, perfectly grilled scallops. We decided to have our own version, with scallops for the omnis and grilled tofu (tofu brushed with oil and sprinkled with seasoned salt) for me and my brother. On the side was a basic sweet potato salad: grilled chunks of sweet potatoes with lime, cumin, and a touch of maple syrup.

The dressing was easy to make and the slaw makes a ton, so this is definitely a great crowd-pleaser for a mixed group. Here's the complete menu I would serve for a perfect summery feast:

Summer Asian-Fusion Inspired Grill Menu

Mint Mojitos
Store-bought Veggie Springrolls for an app
Spicy Asian Slaw
Plain grilled Tofu (or scallops for omnis)
Grilled Sweet Potato Salad w/ lime
Fresh Mango w/ a scoop of Coconut ice cream for dessert

*****
Spicy Asian Slaw

For dressing:
-1/4 cup + 2 T smooth peanut butter
-4 T. fresh lime juice
-3 T. H2O
-1 T. Soy Sauce* (Many recipes call for fish sauce, so if you have vegan fish-flavored sauce feel free to use that here.)
-3 T. sugar or Agave nectar
-3 garlic cloves, minced
-1 T. Sriracha (or to taste)

1.) Whisk all ingredients together until smooth. If its too thick, add a little more water. Refrigerate until immediately before serving.

For Slaw
-ca. 2 lbs. napa cabbage, shredded
-1/2 a red cabbage, shredded
-2 large red peppers, deseeded and thinly sliced
-3 large carrots, shredded or thinly sliced
-Cilantro or mint (optional)

1.) Combine all ingredients in a large bowl. When ready to serve, toss with dressing and top with cilantro or mint, if using.
*****

Oh USA, I will miss you and your plethora of ethnic grocery stores, packed with delights. Now back to Budapest...

Song of the Day: Bob Marley- Sun is shining