- 1 pound extra-firm tofu, drained and patted dry
- 1/2 cup soy sauce, divided (used low-sodium soy sauce)
- 5 cups shredded cabbage (I thinly sliced the cabbage)
- 2 medium carrots, shredded
- 3 green onions, minced
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 tablespoon light brown sugar (I used 1 tablespoon packed light brown sugar)
- 1 teaspoon Asian chili paste (used sambal oelek)
- 1/4 cup rice vinegar
- 3 tablespoons toasted sesame oil
- 3 tablespoons water
- Preheat the oven to 375 degrees F. Lightly oil a baking sheet and set aside (I lined the sheet with aluminum foil and used peanut oil to lightly oil the foil with).
- Cut the tofu into 1/2-inch slabs and press well to remove any excess water. Cut the slabs into 1/2-inch cubes and toss with 1/4 cup of the soy sauce. Arrange the tofu* on the prepared baking sheet and bake for 30 minutes. Remove from the oven and set aside to cool.
- In a large bowl, combine the cabbage, carrots, and green onions. Set aside.
- In a small bowl, combine the garlic, ginger, sugar, chili paste, remaining 1/4 cup soy sauce, vinegar, oil, and water.
- Pour the dressing over the cabbage mixture and toss to combine. Taste and adjust seasoning, if necessary (I mixed in table salt until the flavors popped more). Let the salad sit for 15 to 20 minutes to allow flavors to develop (went with 15 minutes). Serve topped with the tofu.
This is a great summer dish but there’s one complaint about this. There was too much dressing for the cabbage mixture. It was a really tasty dressing but it started to make us feel like we were bordering on having a soup instead of a salad. So apply the dressing slowly until you get the coverage that you prefer.
This recipe came from “Vegan on the Cheap” by Robin Robertson.
I wasn’t paid in any form to promote “Vegan on the Cheap” by Robin Robertson.
Take care y’all !