60 Min

GF

Tofu Salad

Soybean tofu, or bean curd has traditionally been consumed in China for over 2000 years as a high protein nutrient dense low-cost meat substitute. Soybeans are also easy to cultivate with one of the lowest greenhouse gas emissions. While I enjoyed tofu preparations in Chinese restaurants, cooking it at home has become a more recent habit. Many months ago, while trying to make tofu for a quick meal, I stuck it in the oven just lightly drizzled with toasted sesame oil and almost forgot about it for just under an hour.

However, what emerged was a delicious concentration of flavors, and one I devoured with a simple sauce drizzled over it. Since then, that has become my go-to way to enjoy tofu, the best part being that once toasted, it holds it shape much more when cut and can be added to salads, soups or stews. Here is a recipe using the crunch of apples and cabbage, which you can amp up or down with flavors and spice level.

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Cook Time

1 hour + rest & cooling time

Serves

4

Directions

Step 1

Preheat the oven to 300°F. Drain the tofu and place on a baking sheet. Pour the toasted sesame seed oil over it and place it in the oven for 30-45 minutes. It will darken slightly in color. Remove and let it cool.

Step 2

In the meanwhile, in a bowl, combine the cabbage, apple, celery, lemon juice, ginger and salt. Do not toss until ready to serve.

Step 3

To prepare the sauce, in another small bowl, combine the tamari, vinegar, ginger, chile, cilantro and peanuts. Let this rest for at least 30 minutes at room temperature. It can be refrigerated after.

Step 4

To serve, slice the tofu into four to five slabs. Drape the marinated cabbage salad over or around the tofu, tuck the mint leaves in and around and serve the sauce on the side.

Notes & Variations

The tofu can be served warm or at room temperature.
Once in contact with lemon juice, cabbage wilts quickly and lose the crunch even over a few minutes so best to toss just before serving.
Once roasted, the tofu can be refrigerated for a few days.

Ingredients

14 oz of extra firm GMO free organic tofu

2 tablespoons of toasted sesame oil

2 cups finely sliced purple cabbage

1 apple, cored and finely minced

1 cup minced celery

2 tablespoons lemon juice

1 tablespoon minced ginger

1 teaspoon salt

Sauce:

1/3 cup tamari or a light low-salt soy sauce of your choice

2 tablespoons rice wine vinegar

1 tablespoon minced ginger

1/2 teaspoon red chile powder (optional)

2 tablespoons minced cilantro

1/4 cup roasted chopped peanuts

Few mint springs

Step 1

Step 2

In the meanwhile, in a bowl, combine the cabbage, apple, celery, lemon juice, ginger and salt. Do not toss until ready to serve.

Step 3

To prepare the sauce, in another small bowl, combine the tamari, vinegar, ginger, chile, cilantro and peanuts. Let this rest for at least 30 minutes at room temperature. It can be refrigerated after.

Step 4

To serve, slice the tofu into four to five slabs. Drape the marinated cabbage salad over or around the tofu, tuck the mint leaves in and around and serve the sauce on the side.

14 oz of extra firm GMO free organic tofu

2 tablespoons of toasted sesame oil

2 cups finely sliced purple cabbage

1 apple, cored and finely minced

1 cup minced celery

2 tablespoons lemon juice

1 tablespoon minced ginger

1 teaspoon salt

Sauce:

1/3 cup tamari or a light low-salt soy sauce of your choice

2 tablespoons rice wine vinegar

1 tablespoon minced ginger

1/2 teaspoon red chile powder (optional)

2 tablespoons minced cilantro

1/4 cup roasted chopped peanuts

Few mint springs

Notes & Variations

The tofu can be served warm or at room temperature.
Once in contact with lemon juice, cabbage wilts quickly and lose the crunch even over a few minutes so best to toss just before serving.
Once roasted, the tofu can be refrigerated for a few days.

Tags:

60 Min

Tags:

60 Min

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