Napa Cabbage and Tofu Salad

• 1 block Vermont Soy extra firm organic tofu

• For the dressing

• zest of 1 orange
• 1/4 cup orange juice
• 1/4 cup rice vinegar
• 2 tsp sesame oil
• 1 tsp hot chili oil
• 1/2 tsp soy sauce
• 1 tsp sugar
• 1-inch piece fresh ginger, grated
• 1 garlic clove, crushed

• for the salad

• 6 cups thinly sliced Napa cabbage
• 1 cup Asian pear, julienned and tossed with juice of 1/2 lemon
• 1 cup colorful radishes, julienned
• 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.

1. 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.

2. To 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.

3. 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.

4. To make the salad: Toss Napa cabbage, pear, radish, and tofu with the remaining dressing and sprinkle almonds and sesame seeds on top.