Xie Xie's Tofu Salad with Pickled Vegetables Recipe

Name: Xie Xie's Tofu Salad with Pickled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons rice vinegar; 2 tablespoons sugar; 1/2 teaspoon kosher salt; 1 pound red cabbage, finely shredded (4 cups); 1 tablespoon Sriracha chile sauce; 2 tablespoons rice vinegar; 1 1/2 tablespoons Asian fish sauce; 1 tablespoon sugar; 1 pound carrots, finely julienned; One 14-ounce block firm tofu, drained and patted dry; 1 tablespoon vegetable oil; 3/4 cup low-sodium soy sauce; 1/4 cup fresh lemon juice; 1/4 cup fresh orange juice; 1/4 cup plus 2 tablespoons mayonnaise; 2 tablespoons rice vinegar; 1 teaspoon sugar; Salt and freshly ground pepper; 5 ounces mesclun salad greens

Servings: persons

2 tablespoons rice vinegar
2 tablespoons sugar
1/2 teaspoon kosher salt
1 pound red cabbage, finely shredded (4 cups)
1 tablespoon Sriracha chile sauce
2 tablespoons rice vinegar
1 1/2 tablespoons Asian fish sauce
1 tablespoon sugar
1 pound carrots, finely julienned
One 14-ounce block firm tofu, drained and patted dry
1 tablespoon vegetable oil
3/4 cup low-sodium soy sauce
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1/4 cup plus 2 tablespoons mayonnaise
2 tablespoons rice vinegar
1 teaspoon sugar
Salt and freshly ground pepper
5 ounces mesclun salad greens

1
In a resealable plastic bag, combine the vinegar, sugar and salt, shaking to dissolve the sugar.
2
Add the cabbage.
3
Seal the bag, pressing out the air.
4
Let stand for 4 hours or refrigerate overnight.
5
In a resealable plastic bag, combine the Sriracha with the rice vinegar, fish sauce and sugar, shaking to dissolve the sugar.
6
Add the carrots and seal the bag, pressing out the air.
7
Let stand at room temperature for 4 hours or refrigerate overnight.
8
Preheat a grill pan.
9
Brush the block of tofu with the vegetable oil and grill over high heat, turning once, until lightly charred, about 5 minutes.
10
In a shallow dish, combine the soy sauce with the lemon juice and orange juice.
11
Add the tofu and let stand at room temperature for 1 hour or cover and refrigerate overnight.
12
In a large bowl, whisk the mayonnaise with the rice vinegar and sugar.
13
Season with salt and pepper.
14
Add the mesclun to the dressing and toss until coated.
15
Transfer the greens to plates.
16
Drain the pickled cabbage and carrot kimchi and arrange them next to the greens.
17
Remove the tofu from the marinade and slice it 1/2 inch thick.
18
Arrange the tofu slices over the greens and serve right away.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons rice vinegar, 2 tablespoons sugar, 1/2 teaspoon kosher salt, 1 pound red cabbage, finely shredded (4 cups), and more.

Yes, Xie Xie's Tofu Salad with Pickled Vegetables falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Xie Xie's Tofu Salad with Pickled Vegetables

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