Monday, July 7, 2014

Meatless Monday: Asian Tofu Salad with Sesame Soy Dressing


16 oz extra-firm tofu
1.5 tablespoons soy sauce
1.5 tablespoons maple syrup
1 head of green cabbage
2 carrots
4 green onions
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons maple syrup
2 teaspoons sesame oil
Sesame seeds, for garnish
Black pepper, for garnish


1. Preheat the oven to 350ยบ F
2. Cut 16 oz of extra-firm tofu into cubes (I cheated and bought mine already cubed) and use a few paper towels to press them down and squeeze out the excess water. Then, add the cubes to a large mixing bowl and drizzle in 1 1/2 tablespoons of each soy sauce and maple syrup, and gently toss to coat.
3. Transfer the tofu cubes to a baking sheet and bake for about 30-35 minutes, removing from the oven every 10 minutes to toss with a spatula so that all sides develop a perfectly golden brown exterior. This tofu develops such a flavorful crust and the perfect texture; it really is the best part of the dish.
4. Meanwhile, chop one head of green cabbage into thin slices (or buy pre-shredded cabbage) and add to a big salad bowl. Then, grate two carrots and slice 4 green onions. Throw them into the bowl as well.
5. We can make an amazingly simple and delicious dressing for this salad by combining about 3 tablespoons rice vinegar, 2 tablespoons maple syrup, 2 tablespoons soy sauce, and 2 teaspoons sesame oil. Whisk this together and set aside (we’ll dress the salad in the next step).
6. When the tofu is finished, remove it from the oven and allow to cool for several minutes. Then, add it into the salad as well and toss with the dressing until everything is evenly coated. For best results, stick the salad in the refrigerator for an hour or two until the tofu has chilled and all the ingredients have marinated in this delicious dressing.
7. To serve, divide into serving bowls and sprinkle on some sesame seeds and a few grinds of fresh black pepper.