3 C. shredded red cabbage

2 carrots, peeled and julienned

1 (2 1/2-inch) piece daikon radish, peeled and julienned

10 green onions (white and green parts), julienned

1 C. Peanut-Sesame Dressing (recipe follows)

4 C. 1/2-inch cubes chilled ginger tofu (recipe follows)

2 T. toasted sesame seeds

 

Toss the cabbage, carrots, radish, and green onions in a large bowl with enough dressing to coat. Mound the salad into 4 wide, shallow bowls or onto plates. Arrange the tofu around the salad. Sprinkle with the sesame seeds and serve.

 

Peanut-Sesame Dressing

 

2/3 C. creamy peanut butter

1/3 C. brown rice vinegar

1/4 C. maple syrup

3 T. water

2 T. tamari

1 T. minced peeled fresh ginger

2 cloves garlic

1 1/2 tsp. toasted sesame oil

1/4 tsp. crushed red pepper flakes

1 C. lightly packed fresh cilantro leaves

 

Blend the peanut butter, vinegar, maple syrup, water, tamari, ginger, garlic, sesame oil, and crushed red pepper in a food processor until smooth and creamy. Add the cilantro and blend just until it’s finely chopped. The dressing will keep for 2 days, covered and refrigerated.

 

Gingered Tofu

 

2 (12-oz.) containers water-packed extra-flrm tofu

2/3 C. tamari

1/4 C. brown rice vinegar

1/4 C. toasted sesame oil

1 T. minced garlic

I T. minced peeled fresh ginger

I T. canola oil

 

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. 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. 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.

 

 

Yield:

Calories:

Fat:

Fiber: