Napa Cabbage Salad with Sesame TofuNapa Cabbage Salad is often rich because the "crunchies" are fried in butter and the salad dressing is loaded with oil. In this version, we have cut the fats, yet maintained the flavor and crunch. We have topped our salad with high protein tofu, making it a complete meal.
- 6-8 oz silken tofu, cut in 1/2 inch cubes
- 2 Tbsp tahini (sesame seed butter)
- 2 Tbsp canola oil
- 1/4 tsp garam masala
- 1/8 tsp salt
- In a shallow bowl, coat the tofu with tahini*, working gently so the tofu won't break up.
- Heat the canola oil in a large skillet over medium low.
- Add the tofu carefully, being careful not to splatter.
- Cook about 7-8 minutes, turning a few times to brown all sides. Drain on paper towels and sprinkle with garam masala and salt.
- Cool; then refrigerate. (The tahini should be slightly oily and runny. If it is too thick, add a bit of toasted sesame seed oil or any vegetable oil to soften it.)
- 4 c Napa cabbage, finely sliced
- 5 green onions, finely sliced
- 1 pkg Ramen noodles
- 1/4 c almonds, sliced
- 2 Tbsp brown sesame seeds
- 2 Tbsp rice wine vinegar
- 1 Tbsp honey
- 1 Tbsp canola oil
- 2 tsp toasted sesame seed oil
- 2 Tbsp soy sauce
- black sesame seeds for garnish (optional)
- Chill the sliced cabbage and onions.
- Break the noodles by putting them in a paper bag and using a rolling pin to coarsely crush them.
- In a large, dry skillet over medium low heat, toast the noodles and sliced almonds a few minutes, stirring constantly until browned and fragrant.
- Add the sesame seeds and toast another minute.
- Remove from heat and cool.
- In a small bowl combine the vinegar, honey, oils, and soy sauce. Mix well and chill.
- Just before serving, toss the cabbage/onion mixture with the toasted noodles, nuts and seeds. A
- dd the stirred dressing and toss well.
- Top with Sesame Tofu and a sprinkling of black sesame seed.