Cabbage with Crisp Tofu and Peanut-Lime Dressing

I made this salad last weekend, and I really liked it. The tofu is good and crunchy, and the peanut-lime dressing is really good – I want to make it again and smother it all over noodles and vegetables. However, next time I make it, I’ll use less onion and be sure to cut it up smaller, as I found it slightly overwhelming. I think I want to use this tofu prep style on other kinds of salads, too. It would be great on a spinach salad with walnuts and blueberries and strawberries.
Also, I assumed that four servings of this salad meant four side-salad servings, but it’s more like four meal-salad servings, meaning that I had a ton of this salad, and it doesn’t keep very well, so I ended up throwing out a fair amount of it. Next time, I’ll make it for more people, or make a half recipe.