• Place the grated carrots and cucumber in a small bowl. Add 1/4 tsp of salt and stir to coat. Let it sit for 15-20 minutes. Next, drain and rinse the carrots and cucumbers and squeeze them between your hands to remove the remaining water. Set aside.
• Heat the oil in a large non-stick skillet over medium heat. Once hot, add the garlic and sauté for one minute. Next, add the mushrooms and sauté for 3-4 minutes or until golden brown.
• Add the sliced green bell pepper, onion, and tofu, and sauté for another minute. Remove from heat, transfer to a large mixing bowl, and let cool for at least 15 minutes.
• Add the grated carrots, cucumber, sliced red cabbage, Thai basil, cilantro, and the dressing. Toss everything until well combined.
• Serve immediately at room temperature, or let it chill for 3 hours in the refrigerator. Before serving, top with roasted peanuts.
• This salad is best enjoyed the same day but will keep for another day in the refrigerator. Before serving, toss again to coat everything with the dressing.

Dressing

• In a small bowl, stir all of the ingredients together until the sugar has dissolved.