Red Cabbage Slaw With Baked Tofu And Peanut Dressing

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1 small clove garlic, peeled

2-inch piece fresh ginger, cut into eight pieces (peeling unnecessary)

1/3 cup unsalted, nonhydrogenated peanut butter

1 1/2 Tbs. low-sodium tamari

2 tsp. packed light brown sugar

1 tsp. apple cider vinegar

1 8-oz. pkg. Oriental-style baked tofu, cut into 1/2-inch dice

6 cups shredded red cabbage

1 medium-sized carrot, peeled and grated

1/2 cup thinly sliced green onions

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