Asian Cabbage Salad with Pan-Seared Tofu Steaks
This vegan-friendly recipe has big flavors and a lot of crunch, as well as some ingredients you may not have tried before (arame seaweed, anyone?). Talk to your co-op staff about where to find unusual ingredients.
- 1/2 pound green cabbage, shredded
- 1/2 pound bok choy, sliced thinly
- 1/2 cup shredded carrots (1 large carrot)
- 2 teaspoons arame seaweed, rehydrated and drained (optional)
- 1/2 cup toasted almonds, slivered or sliced
- 1 1/2 tablespoons minced ginger
- 3 tablespoons sugar
- 2/3 cup rice vinegar
- 1 teaspoon salt
- Pinch xanthan or guar gum (optional)
- 2 (8-ounce) packages tofu steaks, pre-marinated (Asian-flavored)
- 2 tablespoons tamari soy sauce
- 1 tablespoon vegetable oil
- In a large mixing bowl, mix together the salad ingredients. Set aside.
- In a separate bowl, mix together dressing ingredients. Pour dressing over the cabbage mix. Toss until well coated. Set aside.
- In a wide-bottom non-stick skillet, heat 1 tablespoon of vegetable oil over medium low heat. Lay the tofu steaks into the oil and sear well, then flip. Splash with tamari sauce, shake the pan and sear the tofu until it begins to turn dark/caramelize.
- Flip tofu and finish, being careful not to burn the pan dry. (Note: Add a dash more tamari if needed, but be wary of the saltiness if you are using a packaged tofu that already uses tamari in its marinade).
- Serve one 3-ounce portion of seared tofu per person with the cabbage salad.
Goes well with sesame or Szechuan-style green beans, wontons, or a side of red or japonica rice.
Per Serving: 223 calories, 18g fat, 0mg cholesterol, 7g carbohydrates, 4g dietary fiber, 21g protein 638 mg sodium