Tofu and Vegetable Salad

Name: Tofu and Vegetable Salad
Cuisine: Asian
Ingredients: 1% pounds soft tofu, cut into 1/2-inch cubes; Salt and pepper; 3 tablespoons lime juice (2 limes); 3 tablespoons honey; 2 tablespoons rice vinegar; 2 tablespoons fish sauce, plus extra for serving; 1 tablespoon grated fresh ginger; 1 1/2 teaspoons Sriracha sauce; 6 tablespoons vegetable oil; 3 tablespoons toasted sesame oil; 4 cups shredded napa cabbage; 6 ounces snow peas, strings removed, cut in half lengthwise; 2 carrots, peeled and shredded; 1 red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces; 1 cup bean sprouts; 2 scallions, sliced thin on bias; 3 tablespoons minced fresh cilantro; 1 tablespoon sesame seeds, toasted

12 steps

Updated at: Thu, 17 Aug 2023 13:51:58 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories486.8 kcal (24%)

Total Fat37.2 g (53%)

Carbs30.8 g (12%)

Sugars20.7 g (23%)

Protein14.4 g (29%)

Sodium998.8 mg (50%)

Fiber4.9 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

soft tofu

cut into 1/2-inch cubes

salt

pepper

3 tablespoonslime juice

2 limes

3 tablespoonshoney

2 tablespoonsrice vinegar

2 tablespoonsfish sauce

plus extra for serving

1 tablespoonfresh ginger

grated

1 ½ teaspoonssriracha sauce

6 tablespoonsvegetable oil

3 tablespoonstoasted sesame oil

4 cupsnapa cabbage

shredded

6 ouncessnow peas

strings removed, cut in half lengthwise

2carrots

peeled and shredded

1red bell pepper

stemmed, seeded, and cut into 1/2-inch pieces

1 cupbean sprouts

2scallions

sliced thin on bias

3 tablespoonsfresh cilantro

minced

1 tablespoonsesame seeds

toasted

Instructions

Step 1

Spread tofu over paper towel-lined baking sheet. Let drain for 20 minutes, then gently press dry with paper towels. Season with salt and pepper.

Step 2

Meanwhile, whisk lime juice, honey, vinegar, fish sauce, ginger, and Sriracha together in medium bowl.

Step 3

Slowly whisk in 1/4 cup vegetable oil and sesame oil until incorporated.

Step 4

Measure out 1/4 cup vinaigrette for dressing salad and set aside.

Step 5

Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering.

Step 6

Add half of tofu and brown lightly on all sides, about 5 minutes; transfer to bowl with remaining vinaigrette. Repeat with remaining 1 tablespoon vegetable oil and remaining tofu.

Step 7

Gently toss tofu to coat with vinaigrette, then let cool completely, about 10 minutes.

Step 8

Combine cabbage, snow peas, carrots, bell pepper, bean sprouts, and scallions in large bowl.

Step 9

Drizzle with reserved vinaigrette and toss to combine.

Step 10

Add tofu mixture and toss gently to combine.

Step 11

Season with extra fish sauce to taste.

Step 12

Sprinkle with cilantro and sesame seeds and serve.