Mother Earth Living

This Can’t Be Tofu: Warm Red Cabbage Salad with Peppered Tofu Crisps

<p>
<em> Serves 4<br />
</em>Darkly glazed peppered tofu crisps are hidden in this warm salad. Although this is a cooked salad, it should be served right away; it tastes best warm, plus its colors grow dingy if it sits around.</p>
<p>
<strong>Dressing</strong>
</p>
<ul>
<li>3 tablespoons balsamic vinegar</li>
<li>2 tablespoons rice wine vinegar</li>
<li>3 tablespoons light soy sauce</li>
<li>2 tablespoons dark sesame oil</li>
<li>1 tablespoon light sesame or peanut oil</li>
<li>1 teaspoon dark miso</li>
<li>1 teaspoon dry mustard</li>
<li>1 teaspoon brown sugar</li>
<li>
<sup>
<sub>1/8</sub>
</sup> teaspoon salt</li>
</ul>
<p>
<strong>Salad</strong>
</p>
<ul>
<li>1 small red onion, thinly sliced</li>
<li>1 large yellow bell pepper, sliced about<sup>
<sub> 1/4</sub>
</sup>-inch thick</li>
<li>5 cups thinly sliced red cabbage</li>
<li>1 to 2 cups snow peas, stems and strings removed</li>
<li>1 cup fresh or frozen peas</li>
<li>2 scallions, including some of the greens, thinly sliced into rounds</li>
<li>3 tablespoons chopped cilantro</li>
<li>1 tablespoon toasted black sesame seeds</li>
</ul>
<ol>
<li>Make the peppered tofu crisps and set them aside.</li>
<li>Whisk dressing ingredients together, making sure the miso is completely blended.</li>
<li>Heat one-fourth of the dressing in a wide skillet over high heat. Add onion and yellow pepper and cook briskly, stirring often until softened, about 4 minutes. Remove to a plate. Return skillet to heat and add cabbage. Drizzle over about two-thirds of the remaining dressing and cook, turning frequently, until cabbage has softened but still retains its bright color, about 4 minutes. Add snow peas and pod peas during the last minute and turn off heat.</li>
<li>Heat the remaining dressing in a small skillet. Add tofu and turn briskly in the dressing until glazed. It will be quite dark. Add it to the cabbage and toss a few times to mix it in.</li>
<li>Mound cabbage and tofu on a large plate and garnish with peppers, onions, scallions, cilantro and sesame seeds. Serve.</li>
</ol>
<p>
<hr />
<p>From the book <em>This Can’t Be Tofu!</em> by Deborah Madison, ©2000 by Deborah Madison, published by Broadway Books, a division of Random House, Inc.<br />
<br />
Click here for the original article, <a title=”This Can’t Be Tofu” href=”https://www.motherearthliving.com/cooking-methods/this-cant-be-tofu.aspx”>This Can’t Be Tofu</a>.</p>

  • Published on Mar 10, 2009
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