Recipe: Tasty Tofu and Cabbage Salad

Tofu and Cabbage Salad. Season to taste with kosher salt and drizzle over the cabbage. Toss the salad until well coated and let sit (cabbage is very hearty so it will stand up well to the dressing while you fry the tofu.) Pat the tofu cubes dry and leave them to drain on a paper towel. Sprinkle all of the cubes with kosher salt.

Move the tofu to a cutting board, and brush both sides of each slice generously with this mixture. In a large bowl, toss together tofu, cabbage, carrot, peanuts, cilantro and vinaigrette. To avoid a watery mess of a cabbage salad recipe, we decided against salting the cabbage, which made it too soft, instead developing a dressing with extra punch (mixing together rice vinegar, garlic, fish sauce, and oil) to balance any wate. You can have Tofu and Cabbage Salad using 4 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Tofu and Cabbage Salad

1. You need 100 grams of Silken tofu.
2. It's 30 ml of Mentsuyu (3x concentrate).
3. You need 1/2 tsp of Black sesame seeds.
4. It's 100 grams of Chopped cabbage.

Heike's salad dressing features vegetable broth, which I could imagine going well together with the Chinese cabbage. I enriched the sauce with apple cider vinegar and roasted sesame oil. Next, in went some crunchy, fresh cherry tomatoes and satiating smoked tofu (protein, my lovelies!). Et voilà, my new favorite salad was born.

Tofu and Cabbage Salad instructions

1. Roughly chop up the cabbage into 5 mm pieces. Put them nicely into a serving dish..
2. You don't need to drain the tofu..
3. Using a spoon, mash the tofu into large pieces. The tofu tastes better if you don't mash it too much. It should still look like tofu..
4. Add the mentsuyu and mix lightly..
5. Top the tofu mixture over the cabbage..
6. Sprinkle on some sesame seeds if you'd like. Done!.

Line a plate or small baking sheet with paper towels; place steaks in a single layer on paper towels. Cover steaks with another layer of paper towels, and top with another plate. I thought this salad was exceptionally delicious and healthy. Although this salad is light, it's far from one-dimensional. Layering it with so many textures - ruffle-y Napa cabbage leaves, matchsticks of radish and pear, chewy baked tofu, crunchy nuts and seeds - keeps each bite lively and satisfying.

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