For the Salad:
1 cucumber, peeled and thinly sliced
1 cup shredded napa cabbage
1/4 cup bean sprouts
3 green onions, sliced
1/4 cup soy sauce
1/4 cup rice vinegar
2 Tbsp. sugar
2 Tbsp. chopped fresh basil
1 Tbsp. minced fresh ginger
1 Tbsp. minced jalapeño
1 Tbsp. minced garlic
• Toss the cucumber, cabbage, bean sprouts, and green onions in a medium bowl. Set aside.
• Whisk together the remaining ingredients in a separate bowl.
• Toss the vegetables with enough of the dressing to moisten. Cover and refrigerate.
For the Tofu:
1/4 cup chopped fresh cilantro
2 Tbsp. minced fresh ginger
3 Tbsp. vegetable oil
2 Tbsp. toasted sesame oil
1 1/2 Tbsp. minced jalapeño
1 lb. extra-firm tofu, drained and cubed
• Whisk together the cilantro, the ginger, 2 Tbsp. of the vegetable oil, the sesame seed oil, and the jalapeño. Add the tofu and toss to coat. Refrigerate for at least 30 minutes.
• Heat the remaining oil in a sauté pan over medium-high heat. Add the tofu and sauté until browned and crispy. Serve immediately with the chilled salad.
Makes 4 servings
