Ginger-Chili Tofu With Asian Salad

5.0 (1 reviews)

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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind