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Vietnamese Salad with Marinated Tofu
Ingredients
1/2 tsp 7-spice powder
1 tsp sherry vinegar
2 tsp canola oil
1/2 tsp minced ginger root
1/2 tsp minced garlic
2 Tbsp low-sodium tamari sauce
8 oz extra firm organic tofu, cut into 1-oz portions
1/2 cup thinly sliced red onion
2 tsp canola oil
1/4 cup chopped cilantro
1 Tbsp chopped mint
3/4 cup shredded red cabbage
2 1/2 cups shredded green cabbage
1/4 cup diced carrots
1/4 cup roasted cashews
2 cups cooked rice noodles
Salad Dressing
1 Tbsp sugar
1/4 tsp red chili flakes
1 1/4 tsp sea salt
1/4 cup rice vinegar
1/2 fresh lime, squeezed
1 Tbsp water
1 1/2 tsp minced garlic
Instructions
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.
Combine all ingredients for dressing and mix well. Set aside.
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.
Lightly sear tofu in sauté pan until golden brown on each side.
Place ½ cup rice noodles on plate. Measure 1 cup vegetables and place over noodles. Top with 2 slices seared tofu.
Nutrition
| Calories | 350 |
| Protein | 10g |
| Sodium | 588mg |
| Carbohydrates | 57g |
| Fat | 10g |
| Fiber | 5g |
| Cholesterol | 0mg |
| Servings | 4 |