With crispy tofu and roasted peanuts.
This salad recipe is great as a meal, but it is also a great Asian slaw recipe without the tofu and peanuts. You could eat it as a side dish or my favorite way (besides a salad) - a sandwich topping! I'm thinking crispy chick'n or tofu sandwich. Asian pulled BBQ jackfruit or fishless filet tacos. If you aren't huge on peanuts in this salad, you can always use sesame seeds instead.
4 servings
Salad Ingredients:
1/2 Purple Cabbage, shredder
1/2 Green Cabbage, shredder
1 Large Carrot, shredded
2 Green Onions, sliced
1/3 Cup Mint leaves
1/3 Cup Cilantro leaves
1/2 Cup Roasted Peanuts, chopped
1 16oz. Pkg. Extra Firm Tofu, pressed
Sesame Oil or Cooking Oil
Dressing:
3 Tbsp. Tamari or Soy
2 tsp. White Miso Paste
2 tsp. Coconut Sugar or Maple Syrup
1 Clove Garlic, minced
1 tsp. Ginger, minced
1/2 tsp. Chili Flakes
1/2 Jalapeno, minced
1 Lime, juice
Add the cabbage and carrots to a bowl. Mix the dressing ingredients well and pour over the salad and mix well, massaging gently for a minute.
Dry the tofu with a towel and slice in half to leave two large, thin slabs. Heat a little sesame oil in a pan and fry the tofu on both sides to get a nice crisp. Let cool slightly and cut into bite sized chunks with a sharp knife.
Add the onion, mint, cilantro and tofu to the salad. Mix well. Plate and sprinkle with peanuts. Enjoy!
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