This Asian-inspired salad combines a bright dressing with crunchy cabbage, sugar snap peas, and red bell pepper, plus a hefty dose of protein from a quick-marinated tofu. You'll be surprised what a short marinade can do to raw tofu. The Sriracha and honey marinade packs a punch with a touch of heat.

Apart from quickly and briefly toasting sesame seeds, this recipe is entirely no cook. However, you may cook the tofu and/or cabbage on the stovetop if you prefer a warm meal. Enjoy, Madison!