Crunchy Cabbage & Broccoli Salad with Asian Tofu

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Welcome to The Salad Project! Today’s inspiration is a winter salad with tofu, cabbage and Asian-inspired flavors. This may seem complicated but it’s super easy. And you can always leave off the green beans to save a step. As usual, substitutions are welcome. But try this full recipe if you can. It’s truly yummy!

A note about the tofu: You may use some other protein instead of tofu, but I think you do need a protein to make this salad complete. If you have never used tofu, be sure to press the water out before you marinate it. Less water = firmer texture and more flavor. While it’s pressing and marinating you can prepare the rest of the salad and clean up the kitchen! Or prepare the tofu the day before you will use it.

Crunchy Cabbage & Broccoli Salad with Asian Tofu (Serves 2)

First, make the tofu:

1/2 package extra firm or firm tofu (not silken, not high-protein)
2 tbsp tamari or soy sauce
1 tsp sesame oil
1 tsp agave syrup or maple syrup
1 tsp garlic powder
1 tsp red chili flakes

Press the tofu between clean dishtowels or paper towels for 1/2 hour (or longer, but keep in the fridge). After pressing, cut into bite-sized pieces and place on a plate. Mix the remaining ingredients and pour over the tofu. Allow to marinate for at least 10 minutes or longer (can keep in the fridge up to overnight). Place the tofu on a lightly oiled baking sheet in a preheated 400F oven for 10 – 15 minutes, turning the pieces over half way through cooking. When brown around the edges, remove and allow to cool to room temp. Here’s a close-up of the tofu:

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For the Sesame Green Beans:

2 tbsp sesame seeds (hulled or unhulled)
handful of fresh green beans, washed and trimmed
1 tsp sesame oil
pinch of salt

Toast the sesame seeds in a small pan. This takes just a few minutes, so stay with them while they cook. Set aside. Steam the green beans in 1 inch of water for 3 – 5 minutes until al dente. Drain and rinse with cold water. Remove to a plate and sprinkle the sesame oil, sesame seeds and a pinch of salt over the beans.

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Salad:

1 cup cabbage, chopped or shredded
3 radishes, grated
1 large stalk broccoli, florets and stem
1 clove garlic (or 1/4 tsp paste) (optional)
1/2 tsp fresh ginger (or to taste), micro-planed (or paste)
2 tbsp rice vinegar
1 tbsp tamari or soy sauce
1 tsp. agave syrup (to taste – optional)
pinch of salt or to taste
wedge of fresh lemon or lime
1/4 cup of cilantro, chopped
2 green onions, green and/or white parts, chopped

For the salad:

Into a salad bowl, place the cabbage and radishes.

Prepare the broccoli by cutting off the florets and steaming them in 1 inch of water for 3 minutes until al dente. Drain well and put in the salad bowl. Use the stalk of the broccoli by first trimming off the fibrous cut end. Then peel the stalk and cut into bite-sized pieces. Add to the salad bowl. Add the garlic, ginger, rice vinegar, tamari, agave and salt to the bowl and mix well. Squeeze the lemon juice over the salad and toss in the cilantro and green onions. Stir and set aside.

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To plate:

Divide the salad between two plates or bowls. Top with the green beans and tofu. Garnish with some cilantro leaves and green onion. Enjoy!

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