This hearty, Asian-inspired salad, adapted from The Complete Soy Cookbook by Paulette Mitchell, is delicious as a side salad, or as a main dish paired with brown rice.
Servings: 4
Ingredients
2/3 cup white rice vinegar
1 teaspoon minced garlic
2 teaspoons finely minced gingerroot
2 teaspoons sugar
2 tablespoons low-sodium soy sauce
1 teaspoon toasted sesame seeds
2 tablespoons sesame oil
Dash of ground white pepper
2 teaspoons canola oil
1 teaspoon minced garlic
1 teaspoon minced ginger root
1 cup 1/2-inch cubes silken extra-firm tofu
Dash of freshly ground black pepper
24 snow peas, stems, and strings removed
6 cups coarsely shredded Chinese cabbage (Napa cabbage)
4 ribs bok choy, coarsely chopped; include green tops
3 medium scallions, finely chopped
1 cup canned Mandarin orange sections, drained
Directions
Bring a medium pot of water to a boil over high heat.
In a small bowl, whisk together the first 8 ingredients to make the dressing. Make certain the sugar is dissolved. Adjust the seasoning to taste and set dressing aside.
Heat the canola oil in a large nonstick skillet over medium-high heat. Stir in the minced garlic and ginger root. Add the tofu cubes and cook until they are lightly browned, about 2 minutes on each side. Sprinkle with pepper. Use a slotted spatula to transfer the tofu to a plate. Set aside to cool.
Blanch the snow peas by immersing them for about 30 seconds in the pot of boiling water. Pour into a colander and rinse under cold running water. Shock in a bowl of ice water until the cubes melt, drain well.
Toss together the Chinese cabbage, snow peas, bok choy, and scallions in a large mixing bowl. Whisk the dressing. Add half to the salad and toss again.
Divide the salad mixture among 4 individual serving plates. Arrange the tofu and mandarin orange sections on top. Whisk the remaining dressing and drizzle over the salads. Serve immediately.