Vietnamese Salad with Marinated Tofu

date: November 2, 2012

Nutrition Information (per serving)

10 g
588 mg
57 g
10 g
5 g
0 mg

½ tsp 7-spice powder
1 tsp sherry vinegar
2 tsp canola oil
½ tsp minced ginger root
½ tsp minced garlic
2 Tbsp low-sodium tamari sauce
8 oz extra firm organic tofu, cut into 1-oz portions

Salad Dressing
1 Tbsp sugar
¼  tsp red chili flakes
1¼ tsp sea salt
¼ cup rice vinegar
½ fresh lime, squeezed
1 Tbsp water
1½ tsp minced garlic

½ cup thinly sliced red onion
2 tsp canola oil
¼ cup chopped cilantro
1 Tbsp chopped mint
¾ cup shredded red cabbage
2½ cups shredded green cabbage
¼ cup diced carrots
¼ cup roasted cashews
2 cups cooked rice noodles

  1. In a small, shallow bowl, combine 7-spice powder, sherry vinegar, canola oil, ginger root and garlic. Mix well. Add tofu, turn once and let marinate for at least 2 hours or overnight.
  2. Combine all ingredients for dressing and mix well. Set aside.
  3. In a medium sauté pan, sauté onion in canola oil until golden brown and crispy. Cool completely. Combine with cilantro, mint, cabbage, carrots and cashews in a large bowl. Add dressing and toss lightly to coat.
  4. Lightly sear tofu in sauté pan until golden brown on each side.
  5. Place ½ cup rice noodles on plate. Measure 1 cup vegetables and place over noodles. Top with 2 slices seared tofu.

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