Yin & Yang Tofu Salad With Peanut-Sesame Dressing Recipe

Name: Yin & Yang Tofu Salad With Peanut-Sesame Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups shredded napa cabbage; 3 cups shredded red cabbage; 2 carrots, peeled and julienned; 2 1/2 inches piece daikon radishes, peeled and julienned; 10 green onions, julienned; 2 tablespoons toasted sesame seeds; Peanut-Sesame Dressing; 2/3 cup creamy peanut butter; 1/3 cup brown rice vinegar; 1/4 cup maple syrup; 3 tablespoons water; 2 tablespoons tamari; 1 tablespoon fresh ginger; 2 garlic cloves; 1 1/2 teaspoons toasted sesame oil; 1/4 teaspoon crushed red pepper flakes (if you love spice, use more); 1 cup lightly packed fresh cilantro leaves; Gingered Tofu; 2 (12 ounce) containers water-packed extra firm tofu; 2/3 cup tamari; 1/4 cup brown rice vinegar; 1/4 cup toasted sesame oil; 1 tablespoon minced garlic; 1 tablespoon minced peeled fresh ginger; 1 tablespoon canola oil

Servings: persons

4 cups shredded napa cabbage
3 cups shredded red cabbage
2 carrots, peeled and julienned
2 1/2 inches piece daikon radishes, peeled and julienned
10 green onions, julienned
2 tablespoons toasted sesame seeds
Peanut-Sesame Dressing
2/3 cup creamy peanut butter
1/3 cup brown rice vinegar
1/4 cup maple syrup
3 tablespoons water
2 tablespoons tamari
1 tablespoon fresh ginger
2 garlic cloves
1 1/2 teaspoons toasted sesame oil
1/4 teaspoon crushed red pepper flakes (if you love spice, use more)
1 cup lightly packed fresh cilantro leaves
Gingered Tofu
2 (12 ounce) containers water-packed extra firm tofu
2/3 cup tamari
1/4 cup brown rice vinegar
1/4 cup toasted sesame oil
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
1 tablespoon canola oil

1
Peanut-Sesame Dressing: Blend all the ingredients except the cilantro in a blender or food processor until smooth and creamy. Add the cilantro and blend just until it's finely chopped. (Makes about 1 1/4 cups).
2
Gingered Tofu: Drain the tofu and save the containers. Cut into 1-inch wide strips, and pat dry with paper towels. Cover a large baking sheet with more dry paper towels. Place Ihe tofu in a single layer over the towels on the baking sheet and let drain for 2 hours, changing the paper towels after 1 hour.
3
Whisk the tamari, vinegar, sesame oil, garlic, and ginger in a bowl to blend. Pour half of the marinade into the reserved tofu containers. Return the tofu slices to the containers, and pour the remaining marinade over. Cover and refrigerate at least 4 hours and up to 1 day.
4
Preheat the oven to 400'F. Oil a heavy, rimmed baking sheet with the canola oil. Drain the tofu and place it on the prepared baking sheet. Bake for 10 minutes on each side until golden brown and heated through. Serve warm or cold, or at room temperature. (The tofu will keep for 1 day, covered and refrigerated.).
5
Salad: Toss the cabbage, carrots, radish, and green onions in a large bowl with enough dressing to coat (about 1 cup). Mound the salad into 6 plates. Arrange the tofu around the salad and sprinkle with the sesame seeds.

726

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 25 ingredients. The key ingredients include: 4 cups shredded napa cabbage, 3 cups shredded red cabbage, 2 carrots, peeled and julienned, 2 1/2 inches piece daikon radishes, peeled and julienned, and more.

Yes, Yin & Yang Tofu Salad With Peanut-Sesame Dressing 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.

Yin & Yang Tofu Salad With Peanut-Sesame Dressing

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