Crunchy Cabbage Salads
with Sesame-Soy Dressing & Sugar Snap Peas
This cabbage salad was inspired by a take-out favorite, typically made with mandarin oranges, grilled chicken, and crunchy rice noodles or wonton strips. For our elevated plant-based version of this family favorite, we marinate and roast chunks of tofu until golden brown and savory. We sub in sweet, juicy Valencia oranges and top the whole thing with crispy onions for a more aromatic, crunchy topper.
Nutrition (per serving)
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INGREDIENTS
- 3 tbsp seasoned rice vinegar
- 1 tbsp sriracha
- 2 tbsp low-sodium tamari
- 1 Valencia orange, half juiced and half peeled and chopped (divided)
- 1 garlic clove, peeled and minced
- 2 tbsp light brown sugar
- 10 oz organic extra firm tofu, patted dry and torn into bite-size pieces
- 2 tbsp toasted sesame oil
- 2 oz shredded green cabbage
- 1 head Roma crunch lettuce, shredded
- 4 oz sugar snap peas, thinly sliced
- 1 tbsp white sesame seeds
- 1/4 cup crispy onions
- 2 tbsp vegetable oil
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 450°F. Whisk together vinegar, sriracha, tamari, orange juice, garlic, and sugar in large bowl. Add tofu and gently toss to coat. Refrigerate for 10 minutes. (TIP: You can marinate tofu for longer for more flavor.)
Brush baking sheet with 2 tbsp vegetable oil. Using slotted spoon, remove tofu from marinade and shake excess moisture off into bowl. Arrange tofu in single layer on baking sheet and reserve marinade. Roast tofu until crispy and browned in places, 12 to 15 minutes.
Whisk sesame oil into marinade. Add cabbage, lettuce, and sugar snap peas and toss to coat.
Divide crunchy cabbage salad with sesame-soy dressing and sugar snap peas between bowls. Top with roasted tofu and chopped orange. Sprinkle with sesame seeds and crispy onions. Dig in!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe. You can also cook tofu in air-fryer at 400°F for 8 to 10 minutes.
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