• 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!
  
• Next up: wash your veggies!
• Slice the radishes.
• Cut the cucumber lengthwise in half, remove the seeds with a small spoon and cube what’s left.
• Cut the pineapple into small chunks as well.
• Throw everything into a bowl along with the spinach and bean sprouts.

Now to the dressing

• Combine olive oil, maple syrup, sriracha, lime juice, salt and pepper and toss it into the salad.
• 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).
• Also for garnish, cut the chili and roughly crush or chop the peanuts. Sprinkle them over the salad when serving.
• Enjoy!