This Can’t Be Tofu: Warm Red Cabbage Salad with Peppered Tofu Crisps

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 Serves 4
Darkly glazed peppered tofu crisps are hidden in this warm salad. Although this is a cooked salad, it should be served right away; it tastes best warm, plus its colors grow dingy if it sits around.

Dressing 

• 3 tablespoons balsamic vinegar
• 2 tablespoons rice wine vinegar
• 3 tablespoons light soy sauce
• 2 tablespoons dark sesame oil
• 1 tablespoon light sesame or peanut oil
• 1 teaspoon dark miso
• 1 teaspoon dry mustard
• 1 teaspoon brown sugar
• ^_1/8 teaspoon salt

Salad

• 1 small red onion, thinly sliced
• 1 large yellow bell pepper, sliced about ^_1/4-inch thick
• 5 cups thinly sliced red cabbage
• 1 to 2 cups snow peas, stems and strings removed
• 1 cup fresh or frozen peas
• 2 scallions, including some of the greens, thinly sliced into rounds
• 3 tablespoons chopped cilantro
• 1 tablespoon toasted black sesame seeds

1. Make the peppered tofu crisps and set them aside.
2. Whisk dressing ingredients together, making sure the miso is completely blended.
3. Heat one-fourth of the dressing in a wide skillet over high heat. Add onion and yellow pepper and cook briskly, stirring often until softened, about 4 minutes. Remove to a plate. Return skillet to heat and add cabbage. Drizzle over about two-thirds of the remaining dressing and cook, turning frequently, until cabbage has softened but still retains its bright color, about 4 minutes. Add snow peas and pod peas during the last minute and turn off heat.
4. Heat the remaining dressing in a small skillet. Add tofu and turn briskly in the dressing until glazed. It will be quite dark. Add it to the cabbage and toss a few times to mix it in.
5. Mound cabbage and tofu on a large plate and garnish with peppers, onions, scallions, cilantro and sesame seeds. Serve.

From the book This Can’t Be Tofu! by Deborah Madison, ©2000 by Deborah Madison, published by Broadway Books, a division of Random House, Inc.

Click here for the original article, This Can’t Be Tofu.

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