This recipe is the vegetarian version of the popular Vietnamese Chicken Cabbage Salad. I make it using pan-cooked (not fried!) tofu. It’s a quick and delicious salad I make often for potlucks and get-togethers. Don’t skimp on the herbs–it’s what makes this salad so fragrant and refreshing!
Watch video below for instructions.
8 oz package extra firm tofu
1-14 oz bag of finely shredded green cabbage (6 cups)
1 cup julienned carrots
1/2 cup red onion, thinly sliced
1/3 cup mint, coarsely chopped
1/2 cup Vietnamese coriander or cilantro, coarsely chopped
1/4 tsp black pepper
1 tsp black sesame seeds
1/3 cup rice wine vinegar
1/3 cup gluten-free tamari or soy sauce
1 Tbsp sesame oil
2 Tbsp sugar
1 clove garlic, finely chopped
Remove tofu from packaging. Rinse with water and pat dry using a paper towel. Cut tofu into thin slices. Heat a non-stick skillet over medium heat. When skillet is hot, place tofu slices into pan. Cook until golden brown, approximately 3-4 minutes on each side. Remove from pan and allow to cool. Cut into thin strips.
Mix dressing and stir until sugar is dissolved. Combine tofu and all remaining ingredients in a large bowl. Drizzle dressing and toss salad well. When serving, sprinkle more sesame seeds and garnish with fresh mint.
Yields: 8 cups