Tofu! - Warm Red Cabbage Salad with Peppered Tofu Crisps

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* Exported from MasterCook *

 

Warm Red Cabbage Salad with Peppered Tofu Crisps

 

Recipe By :This Can't Be Tofu! Deborah Madison, p39

Serving Size : 4 Preparation Time :0:00

Categories : Salads, Sandwiches & Sauces Soyfoods

Vegan

 

Amount Measure Ingredient -- Preparation Method

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Peppered Tofu Crisps -- see recipe

DRESSING:

3 tablespoons balsamic vinegar

2 tablespoons rice wine vinegar

3 tablespoons light soy sauce

2 tablespoons dark sesame oil

1 tablespoon light sesame oil -- or peanut oil

1 teaspoon dark miso

1 teaspoon dry mustard

1/8 teaspoon salt

SALAD:

1 small red onion -- thinly sliced

1 large yellow bell pepper -- sliced about 1/4 inch thick

5 cups red cabbage -- thinly sliced

1 cup snow pea pods, fresh -- to 2 cups, stems and strings

removed

1 cup fresh or frozen peas

2 scallions -- thinly sliced - including some of the

greens

3 tablespoons cilantro -- chopped

1 tablespoon toasted black sesame seeds

 

Make the peppered tofu crisps and set them aside.

 

Whisk the dressing ingredients together, making sure the miso is completely

blended.

 

Heat one-fourth of the dressing in a wide skillet over high heat. Add the onion

and yellow pepper and cook briskly, stirring often until softened, about 4

minutes. remove to a plate. Return the skillet to the heat and add the cabbage.

Drizzle over about two-thirds of the remaining dressing and cook, turning

frequently, until the cabbage has softened but still retains its bright color,

about 4 minutes. Add the snow peas and pod peas, fresh or frozen, during the

last minute and turn off the heat.

 

Heat the remaining dressing in a small skillet. Add the tofu and turn briskly in

the dressing until glazed. It will be quite dark. Add it to the cabbage and toss

a few times to mix it in.

 

Mound the cabbage and tofu on a large plate, garnish with the peppers, onions,

scallions, cilantro, and sesame seeds. Serve.

 

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Per Serving (excluding unknown items): 1227 Calories; 122g Fat (87.4% calories

from fat); 10g Protein; 29g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

1646mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit;

24 Fat; 0 Other Carbohydrates.

 

NOTES : Darkly glazed peppered tofu crisps are hidden in this warm salad.

Although this is a cooked salad, it should be served right away; it tastes best

warm, plus its colors grow dingy if it sits around.

 

Nutr. Assoc. : 0 0 0 0 0 0 1356 0 0 0 0 0 0 0 0 4422 0 0 1357

 

 

* Exported from MasterCook *

 

Peppered Tofu Crisps

 

Recipe By :This Can't Be Tofu! Deborah Madison, p30

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers & Snacks Soyfoods

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 package firm tofu -- or extra firm

2 tablespoons soy sauce

1 teaspoon ground black pepper

1/2 teaspoon red pepper flakes -- or ground red chile

1 teaspoon salt

2 tablespoons rice wine -- or sherry

1 tablespoon cornstarch

1 tablespoon flour

1/2 cup chopped cilantro -- or parsley

2 cups peanut oil -- for frying

 

Cut the tofu crosswise into slabs 1/2 inch thick, then lay them on several

thicknesses of paper towels. Cover with additional towels and press firmly to

absorb the water. Cut it into 1/2 inch cubes and put them in a bowl. Toss with

the soy sauce, black pepper, red pepper flakes and salt.

 

Mix the rice wine with the cornstarch and flour. Pour it over the seasoned tofu

and toss well. Add the cilantro and toss once more.

 

Heat the oil in a heavy 8-inch skillet unit it sizzles when a piece of tofu is

added. Fry about 8 pieces at a times until golden, then scoop them out and drain

on paper toweling. Fry as any pieces as you wish to serve, set them on a plate

or in a napkin-lined basket and serve right away.

 

 

 

Source:

" Ellen C. " <ellencr on 5 Jun 2000 "

S(ISBN):

" 1-57284-023-4 "

Copyright:

" 2000 "

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Per Serving (excluding unknown items): 674 Calories; 73g Fat (96.4% calories

from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

701mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 14 1/2

Fat.

 

NOTES : These dark, crispy, piquant bites can be served alone or dipped into

virtually any sauce from soy sauce to balsamic vinegar to mayonnaise. They're

also a very good addition to the Warm Red Cabbage Salad. If you don't want to

fry all the tofu at once, it will keep, refrigerated, in its marinade for

several days.

 

 

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0