Total time: 20 minutes | Serves 4
Note: For this salad, I gently simmer the tofu in salted water first. It firms the tofu so that it won't just fall apart when tossed.
I've kept it simple, but you could add any number of vegetables to this salad. Some of my favorites are thinly sliced snow peas, kohlrabi, daikon and radish.
- 1 tablespoon minced ginger root
- 1 large clove garlic, chopped
- 1 large jalapeno, seeded and chopped
- 4 teaspoons sesame paste or tahini
- 1 tablespoon dark sesame oil
- 1 tablespoon light sesame or vegetable oil
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar
- 1/2 teaspoon granulated or light brown sugar, to taste
- 3 tablespoons chopped cilantro
- 3 tablespoons chopped basil
- 1 tablespoon chopped mint
Step 1Puree ginger, garlic, jalapeno, sesame paste, dark and light sesame oils, soy sauce, vinegar and sugar in small food processor or blender until smooth. Stir in cilantro, basil and mint and pulse or puree briefly.
- 12 ounces soft or silken tofu, drained
- 6 cups water
- 5 cups thinly slivered nappa cabbage
- 1 cucumber, peeled, seeded and finely diced
- 1 tablespoon toasted black and/or white sesame seeds
Step 1Dice tofu into pieces about size of sugar cubes. Bring water to simmer in a deep skillet, add 1 teaspoon salt, then ease tofu into pan. Simmer 2 minutes, then remove. Let cool on towel.
Step 2Toss cabbage with half Sesame Dressing, then arrange on platter or on 4 individual plates. Arrange tofu and cucumber on top of cabbage and spoon remaining dressing over them. Garnish with sesame seeds. Toss just before serving.
260 calories; 353 mg sodium; 0 cholesterol; 18 grams fat; 13 grams carbohydrates; 17 grams protein; 1.69 grams fiber.
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