Tofu and Cabbage- A Grand Combo

So, today, I created a much healthier version of 101 Cookbooks' Yin and Yang Salad with Peanut-Sesame Dressing.  I say much healthier, and, indeed, I changed the dressing so much that it was not really "peanut-sesame" any longer.  But that by no means whatsoever leads to this salad tasting anything but spectacular!  It was very gingery, and, as M put it, had a lot going on.  So many different textures, and such a bounty of flavours. 

This was my first time trying diakon radish, to my knowledge, also.  Peeling the thing reminded me of jicama, mostly because of the colour.  It doesn't really taste like anything, though, atleast from what I could tell.  That's another one to keep trying in different dishes (ahem, stirfrys).

Just a warning, though- when you make this salad, make sure to use a really really really REALLY big bowl.  I ended up using the biggest container we had, which is saying something.  And there was a small crisis because the fridge was so full that I think I spent a good five minutes getting everything to fit in there.  But, nonetheless, it was all worth it.  (The tofu is spectacular- just marinade it for the full time.  Also, feel free to let the salad sit with the dressing on it, the crunchyness is not tarnished in the least).

Yin and Yang Salad


Adapted from 101 Cookbooks

Makes 6 large servings

Salad
• 4 cups shredded green cabbage
• 3 cups shredded red cabbage
• 2 ½ inch piece daikon radish, peeled and junienned
• 10 green onions, chopped into ½ inch pieces
• 2 carrots, cut into 1/2 inch strips
• 2 tablespoons toasted sesame seeds (I used one black, one white)

Dressing
• ½ cup fat free mayo
• 1/3 cup rice vinegar
• 2 tbsp lite maple syrup
• ¼ cup water
• 2 tablespoons soy sauce
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, crushed
• 1 pinch crushed red pepper flakes
• 1/3 cup lightly packed fresh cilantro leaves, chopped

Tofu
• 16 oz extra firm tofu, pressed and cut into ½ inch cubes
• 1/3 cup soy sauce
• 1 tbsp minced garlic
• ¼ cup rice vinegar
• 1 tablespoon grated fresh ginger

Salad: Toss the cabbage, carrots, radish, and onions in a large bowl with the dressing. Add the tofu, and sprinkle with sesame seeds.  Stir.

Dressing: Blend all the ingredients until smooth.

Tofu: Whisk together all ingredients except tofu, and pour over the tofu. Cover and refrigerate for atleast 4 hours. Preheat the oven to 380 on convection. Coat a baking sheet with nonstick spray and lay the tofu, without the marinade, on it in a single layer. Bake for 10 minutes on each side, until golden brown.