For this week's recipe, we shared another inspired recipe in a book we love - The Weekday Vegetarians.
This Tofu Salad Recipe is very similar to a recipe you'll find in the book. The main differences are the use of Portuguese cabbage and cucumber, and the addition of fish sauce and chili flakes on the citrusy ginger dressing.
If you need to add animal protein to this recipe, you can use shrimp or shredded chicken. Like the vegan option, both recipes can be prepared up to a day in advance if you're making them for dinner guests. If you do that, just hold off on adding the avocado and tossing it with the dressing until about 15 minutes before serving.
1 (396 to 425 g / 14- to 15-ounce) block extra-firm tofu, pressed, drained, and cut into 1 cm (½-inch) cubes
45 g (3 tablespoons) grapeseed oil (or extra-virgin olive oil in a pinch)
30 g (2 tablespoons) soy sauce
7.5 g (1 tablespoon) cornstarch
445 g (5 cups) shredded red cabbage (from a small cabbage)
178 g (2 cups) shredded kale or Portuguese Cabbage
62 g (½ cup) salted peanuts, chopped
9 g (3 tablespoons) finely minced red onion or scallions (white and light green parts only)
8.5 g (½ cup) fresh cilantro, chopped
6 Lebanese cucumbers, sliced
1 avocado, halved, peeled, pitted, and cubed
9 g (2 tablespoons) toasted sesame seeds (optional)
10 g (2 teaspoons) Dijon mustard
60 g (¼ cup) fresh orange juice
15 g (1 tablespoon) fresh lime juice
5 g (1 teaspoon ) fish sauce
15 g (1 tablespoon) soy sauce
4 g (2 teaspoons) minced fresh ginger
4 g (2 teaspoons) chili flakes
2.5 g (½ teaspoon) sriracha sauce
72 g (⅓ cup) extra-virgin olive oil
2 g (¼ teaspoon) toasted sesame oil
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