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Napa Cabbage and Tofu Salad


  • 1 block Vermont Soy extra firm organic tofu
  • Zest of 1 orange
  • 1/4 cup orange juice
  • 1/4 cup rice vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon hot chili oil
  • 1/2 teaspoon soy sauce
  • 1 teaspoon sugar
  • 1-inch piece fresh ginger, grated
  • 1 garlic clove, crushed
  • 6 cups thinly sliced Napa cabbage
  • 1 cup Asian pear, julienned and tossed with juice of 1/2 lemon
  • 1 cup colorful radishes,┬ájulienned
  • 1/4 cup sliced or slivered almonds, toasted
  • 1 tablespoon mixed black and white sesame seeds, toasted


This vibrant and nutritious cool-weather salad is layered it with different textures, but infused with a consistent tangy-spicy-sweet flavor. Rinse and drain tofu. Cut tofu into 1/2-inch thick slices and place between clean kitchen towels (or paper towels). Place a heavy object such as a skillet or cutting board on top to press out excess liquid. Let sit 15 minutes.

Meanwhile, make the dressing: In a bowl, whisk together the orange zest, orange juice, rice vinegar, sesame oil, hot chili oil, soy sauce, sugar, ginger, and garlic. Cut tofu into 1/2-inch cubes, place in a shallow dish, and cover with half of the dressing. Let marinate for 15 minutes.

Preheat oven to 350┬░F. Lightly oil a baking sheet and spread the tofu cubes evenly on the sheet. Bake tofu for 15 minutes and flip over. Continue baking for about 10-15 minutes until tofu is toasted and chewy. Remove from oven and let cool.

Toss Napa cabbage, pear, radish, and tofu with the remaining dressing and sprinkle almonds and sesame seeds on top.

Adapted from The Kitchn