Tofu And Cabbage Salad With Peanut Dressing Recipes

TOFU AND CABBAGE SALAD WITH PEANUT DRESSING

Categories Salad Nut Soy Vegetable Sauté Low Fat Yogurt Salad Dressing Cucumber Healthy Cabbage Self

Yield Makes 4 servings

Number Of Ingredients 11

Tofu and Cabbage Salad with Peanut Dressing image

Steps:

Heat oil in a medium skillet over medium heat. Pat tofu strips dry, then sauté until light brown (about 4 minutes per side). Combine vegetables in a large bowl. In a medium bowl, mix dressing ingredients with 2 tbsp water (puree in blender for a smoother texture). Pour 3/4 dressing over vegetables and toss. Top salad with tofu strips and drizzle on remainder of dressing.

Ingredients

Salad
1 tbsp sesame oil
1 lb block firm tofu, cut into 1/2-inch strips lengthwise
1 medium head green or red cabbage, shredded or chopped (about 2 1/2 cups)
3 medium cucumbers, peeled, seeded and cut into bite-sized cubes
2/3 cup chopped green onions
Peanut Dressing
1/2 cup plain nonfat yogurt
1/4 cup creamy peanut butter
1 tbsp fresh lime juice
1/2 tsp soy sauce (light or regular)

CRISPY TOFU AND CABBAGE STIR-FRY

This tumble of crisp tofu, charred cabbage and citrusy coriander includes a couple tricks you'll want to employ in other dishes. The flavor of the stir-fry is propelled by using the coriander plant multiple ways: Combining coriander seeds with fresh stems and leaves - also known as cilantro - creates a range of complex but related flavors. Then there's what might be the quickest - and your new favorite - way to cook cabbage: When large pieces of cabbage are cooked undisturbed in a hot pan, they don't have a chance to turn to mush. Instead, the cabbage becomes sweet and crisp-tender, with a smoky edge. Eat the stir-fry with grains or noodles, like rice noodles or soba. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories weeknight

Time 25m

Yield 4 servings

Number Of Ingredients 10

Crispy Tofu and Cabbage Stir-Fry image

Steps:

In a large bowl, sprinkle the red onion with salt and stir to combine. In a medium bowl, stir together the cornstarch and 1 teaspoon salt. Add the tofu and toss to coat.
Heat 2 tablespoons of oil in a large (12-inch) cast-iron skillet over medium-high. Add the cabbage and cook, undisturbed, until charred underneath, 3 to 4 minutes. Stir, spread into an even layer, and cook, undisturbed, until charred in spots and crisp-tender, another 3 to 4 minutes. Stir in the soy sauce, and season with salt. Transfer to the bowl of red onions.
In the same skillet, heat the remaining 2 tablespoons of oil over medium-high. Add the tofu and cook until golden on all sides, 2 to 3 minutes per side, adding more oil and scraping the bottom of the pan as necessary. Remove from heat, add the coriander seeds and stir gently until fragrant and toasted, 1 to 2 minutes. Add the cabbage-onion mixture and stir to combine, then stir in the cilantro and lime juice. Season to taste with soy sauce.

Ingredients

1 small red onion, thinly sliced
Kosher salt
1/4 cup cornstarch
1 (14-ounce) package extra-firm tofu, patted dry and torn into 1-inch pieces (see Tip)
1/4 cup neutral oil (such as canola or grapeseed), plus more as needed
About 1 1/2 pounds green or red cabbage, cored and cut into 1-inch pieces, leaves separated
1 tablespoon low-sodium soy sauce or liquid aminos, plus more to taste
1 tablespoon coriander seeds, crushed
1/2 cup coarsely chopped cilantro leaves and stems
2 tablespoons lime juice (from 1 large lime)

CABBAGE SALAD WITH PEANUT DRESSING (VEGAN)

From Veg Times, this recipe calls for Napa cabbage (aka Chinese cabbage). Nice change from lettuce, and for those who don't care for the usual coleslaw, this one has a distinct Asian flavour with the sesame oil, ginger and soy. Lots of room to add more veggies as you wish! UPDATE: I was able to make this in advance for a party by mixing up the dressing a few days in advance and storing in a tightly sealed jar in the fridge. The night before, I cut up all the veg, including the cilantro and put it all in a plastic bag. A few hours before we were due to eat, I tossed it all together. It worked out really nicely. I also used regular cabbage and it was still great. If you like dressing I suggest doubling that part, you can always keep extra for another meal if you don't use it all.

Provided by magpie diner

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Cabbage Salad With Peanut Dressing (Vegan) image

Steps:

Make the dressing by whisking together the first 7 ingredients (peanut butter through to red pepper flakes).
Chop up all the veg and then toss together with the dressing. Sprinkle with chopped fresh cilantro and sesame seeds to garnish if you wish. Enjoy!

Nutrition Facts : Calories 131, Fat 9.8, SaturatedFat 1.8, Sodium 77.1, Carbohydrate 8.8, Fiber 2.9, Sugar 4.1, Protein 4.5

Ingredients

3 tablespoons smooth peanut butter
3 tablespoons rice wine vinegar
1 tablespoon Braggs liquid aminos (or tamari or soy sauce)
1 tablespoon brown rice syrup
1 tablespoon sesame oil
2 teaspoons fresh ginger, minced
1/2 teaspoon red pepper flakes, crushed
4 cups napa cabbage, shredded
1 small red bell pepper, thinly sliced
1 large carrot, coarsely grated
3 green onions, thinly sliced
fresh cilantro (optional)
sesame seeds, optional to garnish

CRUNCHY VIETNAMESE CABBAGE SALAD WITH PAN-SEARED TOFU

Cabbages are the quintessential storage vegetable. You can cut a cabbage in quarters or thirds and use one piece at a time. The other hunks will keep, wrapped well in the vegetable crisper, for at least two weeks, and potentially a lot longer if you mist them with water every once in a while. That means you can buy one large cabbage and use it several times for different recipes, experiencing the deceptively versatile vegetable many ways. Fried tofu turns this Vietnamese-inspired slaw into more of a meal.

Provided by Melissa Clark

Categories easy, quick, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 12

Crunchy Vietnamese Cabbage Salad With Pan-Seared Tofu image

Steps:

To make vinaigrette, whisk together 2 tablespoons soy sauce, brown sugar, 1 1/2 teaspoons fish sauce, lime zest and juice, jalapeño and garlic. Whisk in 3 tablespoons peanut oil.
Pat the tofu dry with paper towels. Heat the remaining 1 tablespoon peanut oil in a large skillet, preferably nonstick. When it shimmers, add the tofu. Cook 3 minutes without moving, until golden brown on the bottom. Flip and cook 2 minutes more. Transfer to a paper towel-lined plate. In a small bowl, whisk together the remaining 1 1/2 tablespoons soy sauce and 1/2 teaspoon fish sauce. Move the tofu to a cutting board, and brush both sides of each slice generously with this mixture. Cut tofu into bite-size pieces.
In a large bowl, toss together tofu, cabbage, carrot, peanuts, cilantro and vinaigrette. Garnish with more peanuts and cilantro.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 17 grams, Carbohydrate 16 grams, Fat 22 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 1094 milligrams, Sugar 7 grams, TransFat 0 grams

Ingredients

3 1/2 tablespoons soy sauce
2 teaspoons light brown sugar
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1/2 jalapeño, seeded and minced
1 garlic clove, minced
4 tablespoons peanut oil
1/2 pound extra-firm tofu, cut into slabs, 3/4 inch thick
6 cups shredded cabbage
1 large carrot, grated
1/3 cup coarsely chopped roasted, salted peanuts, plus more to serve
2 tablespoons chopped cilantro, plus more to serve

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For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

Tofu And Cabbage Salad With Peanut Dressing Recipes

TOFU AND CABBAGE SALAD WITH PEANUT DRESSING

CRISPY TOFU AND CABBAGE STIR-FRY

CABBAGE SALAD WITH PEANUT DRESSING (VEGAN)

CRUNCHY VIETNAMESE CABBAGE SALAD WITH PAN-SEARED TOFU

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