Chopped Cabbage and Miso Salad with Marinated Tofu

My sister made this salad for me a while ago, and it’s really yummy. The recipe comes from 101 Cookbooks by Heidi Swanson. This is a really yummy but still pretty light and healthy meal. The crispy shallots alone are amazing, but with the crunchy cabbage, chives, toasted almonds, and miso dressing, it’s really a perfect flavor combination. My sister makes marinated tofu to go with the salad that adds some protein and goes well with the crunchiness of the cabbage.

I didn’t change anything about Heidi’s recipe other than using a combination of red and green cabbage and a larger quantity of cabbage. You can find the recipe for the salad here, and I’ll include the recipe for the marinated tofu I put on top of the salad. Heidi Swanson has a Recipe Journal which some great recipes on it, so browse around her blog while you’re there!

And, to follow up on my New Year’s Resolution, the new (to me) ingredients in the salad are …miso and powdered mustard! I’ve of course eaten miso many times before in miso soup, but for some reason I’ve never cooked with it. Now I have a whole tub, so if you have any other yummy miso recipes, please share them in the comments!

Marinated Tofu Ingredients:

1 block of firm or extra firm tofu
1 – 2 shallots
3 – 4 cloves of garlic
small knob of ginger
1/2 cup of soy sauce
1/4 cup of rice vinegar
1/4 cup water
black pepper
sesame oil

Marinated Tofu Directions:

  • Drain the tofu and press the water out with a paper towel. Slice your tofu into 1/4 inch thick slabs. Spread the tofu out in a baking dish to marinate.
  • Thinly slice the shallots, press or mince the garlic, and grate the ginger. In a bowl, mix together the soy sauce, rice vinegar, water, shallots, garlic, and ginger. Whisk together.
  • Pour the marinade over the tofu so it’s evenly coated. Sprinkle some black pepper on top of the tofu. Allow the tofu to marinade for an hour or two (or longer).
  • A lot of the liquid will probably be soaked up into the tofu, but drain off some of the excess liquid. Reserve the shallots, ginger, and garlic by straining the liquid. Pan fry the tofu, shallots, ginger, and garlic in a little sesame oil until the edges are golden and crispy.
  • Top the Cabbage and Miso Salad with the marinated tofu and enjoy!
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