Cabbage Salad with Baked Tofu and Lemon-Soy Vinaigrette

Introduction

History

This recipe is a modern twist on traditional Asian cabbage salads. Cabbage salads have been enjoyed for centuries in various cultures around the world, often featuring a mix of fresh vegetables and a tangy dressing. The addition of baked tofu in this recipe adds a protein boost and a unique texture to the dish.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to shred the cabbage thinly to ensure that it is easy to eat and absorbs the flavors of the vinaigrette.

- Baking the tofu before adding it to the salad helps to give it a crispy texture and enhances its flavor.

- Adjust the amount of lemon juice and soy sauce in the vinaigrette to suit your taste preferences.

Serving Suggestions

This Cabbage Salad can be served as a light lunch or dinner on its own, or as a side dish to accompany grilled meats or seafood. It pairs well with Asian-inspired dishes and can be enjoyed cold or at room temperature.

Cooking Techniques

To bake tofu, simply cut it into cubes or slices, season with salt and pepper, and bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until crispy and golden brown.

- To shred cabbage, remove the tough outer leaves, cut it in half, and thinly slice it with a sharp knife or a mandoline.

Ingredient Substitutions

Canola oil can be substituted with olive oil or avocado oil.

- Toasted sesame oil can be replaced with regular sesame oil or a different flavored oil, such as chili oil.

- Japanese soy sauce can be swapped with tamari or coconut aminos for a gluten-free option.

Make Ahead Tips

This Cabbage Salad can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will continue to meld together, making it even more delicious. Simply toss the salad with the vinaigrette just before serving.

Presentation Ideas

Serve this Cabbage Salad in a large bowl or on individual plates, garnished with extra peanuts and a sprinkle of sesame seeds for added texture and flavor. You can also add a wedge of lemon on the side for a fresh burst of citrus.

Pairing Recommendations

This Cabbage Salad pairs well with a variety of dishes, including grilled chicken, salmon, or tofu. It also complements Asian-inspired dishes such as stir-fries, sushi, or noodle bowls. For a complete meal, serve it with steamed rice or quinoa on the side.

Storage and Reheating Instructions

Leftover Cabbage Salad can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave it for a few seconds or enjoy it cold. The flavors will continue to develop over time, making it a great option for meal prep.

Nutrition Information

Calories per serving

Each serving of this Cabbage Salad with Baked Tofu and Lemon-Soy Vinaigrette contains approximately 250 calories. This makes it a light and nutritious option for a meal or side dish.

Carbohydrates

This recipe is a good source of carbohydrates, with approximately 20 grams per serving. The cabbage and carrots provide fiber and essential nutrients, while the tofu adds a healthy source of complex carbohydrates.

Fats

The fats in this recipe come primarily from the canola oil, sesame oil, and peanuts. These fats are heart-healthy and provide essential nutrients for the body. Each serving contains approximately 15 grams of fat.

Proteins

The protein in this recipe comes from the baked tofu and peanuts. Each serving contains approximately 12 grams of protein, making it a satisfying and filling meal option.

Vitamins and minerals

This Cabbage Salad is rich in vitamins and minerals, including vitamin C, vitamin K, and potassium. The cabbage and carrots provide a good source of antioxidants and essential nutrients for overall health.

Alergens

This recipe contains peanuts and soy sauce, which are common allergens. Be sure to check for any allergies before serving this dish to guests.

Summary

Overall, this Cabbage Salad with Baked Tofu and Lemon-Soy Vinaigrette is a nutritious and balanced meal option. It provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals to support overall health and well-being.

Summary

This Cabbage Salad with Baked Tofu and Lemon-Soy Vinaigrette is a delicious and nutritious dish that is easy to make and full of flavor. With a mix of crunchy cabbage, sweet carrots, savory tofu, and zesty vinaigrette, it is a satisfying meal option that can be enjoyed on its own or as a side dish. Try this recipe for a light and refreshing meal that is sure to impress!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe. It was a warm summer day, and I was attending a potluck picnic with friends at a local park. As we all gathered around the picnic table, each person bringing their own dish to share, I noticed a beautiful platter of cabbage salad with baked tofu and lemon-soy vinaigrette.

I had never seen anything quite like it before. The vibrant colors of the cabbage, the crispy tofu, and the tangy vinaigrette all looked so appetizing. I immediately asked my friend who had brought the dish for the recipe, and she graciously shared it with me.

As I read through the ingredients and instructions, I knew I had to try making it myself. I had always enjoyed experimenting in the kitchen and trying out new recipes, and this one seemed like a perfect combination of flavors and textures.

The next day, I gathered all the ingredients I needed and set to work in my kitchen. I started by marinating the tofu in a mixture of soy sauce, garlic, and ginger, then baked it until it was crispy and golden brown. While the tofu was baking, I finely shredded the cabbage and prepared the vinaigrette, which consisted of lemon juice, soy sauce, olive oil, and a touch of honey for sweetness.

Once everything was ready, I tossed the cabbage with the vinaigrette and arranged the crispy tofu on top. As I took my first bite, I knew I had found a new favorite recipe. The crunchy cabbage, the savory tofu, and the tangy vinaigrette all worked together perfectly to create a delicious and satisfying dish.

I made the cabbage salad with baked tofu and lemon-soy vinaigrette many times after that first attempt. It quickly became a staple in my recipe repertoire, and I enjoyed sharing it with friends and family at gatherings and potlucks.

Over the years, I have made some variations to the original recipe, adding different vegetables like bell peppers and carrots for extra crunch and color. I also experimented with different seasonings for the tofu, trying out sesame seeds and chili flakes for a spicy kick.

Each time I make this dish, I am reminded of that summer day at the picnic when I first discovered it. It brings back fond memories of good food and good company, and I am grateful for the friends who have shared their recipes with me over the years.

As I sit down to enjoy a bowl of cabbage salad with baked tofu and lemon-soy vinaigrette, I am filled with a sense of contentment and satisfaction. Cooking has always been a passion of mine, and I am grateful for the opportunity to continue learning and growing in the kitchen.

And so, I will continue to cook and experiment with new recipes, always seeking to expand my culinary horizons and share the joy of good food with those around me.

Categories

| Carrot Recipes | Green Cabbage Recipes | Japanese Recipes | Napa Cabbage Recipes | Peanut Recipes | Sesame Oil Recipes | Tofu Recipes | Vegetarian Recipes |

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