Marinated Tofu and Vegetable Salad
By America's Test KitchenPublished on July 19, 2021
Yield
Serves 4
Ingredients
28 ounces firm tofu, cut into ¾ inch cubes¼ cup rice vinegar 3 tablespoons toasted sesame oil 2 tablespoons sriracha 2 teaspoons honey ¼ teaspoon table salt ½ small head napa cabbage, cored and sliced thin (4 cups)6 ounces snow peas, strings removed, cut in half crosswise1 red bell pepper, stemmed, seeded, and cut into ½ inch pieces2 scallions, sliced thin on bias2 tablespoons toasted sesame seeds
Before You Begin
Firm tofu is tender and supple when eaten raw, but still sturdy. Do not substitute other varieties in this recipe.
Instructions
- Gently press tofu cubes dry with paper towels. Whisk vinegar, oil, sriracha, honey, and salt in large bowl until combined.
- Gently toss tofu in dressing until evenly coated, then cover and refrigerate for 20 minutes.
- Add cabbage, snow peas, and bell pepper to bowl with tofu and gently toss to combine. Season with salt and pepper to taste, sprinkle with scallions and sesame seeds, and serve.
Yield
Serves 4Ingredients
28 ounces firm tofu, cut into ¾ inch cubes
¼ cup rice vinegar
3 tablespoons toasted sesame oil
2 tablespoons sriracha
2 teaspoons honey
¼ teaspoon table salt
½ small head napa cabbage, cored and sliced thin (4 cups)
6 ounces snow peas, strings removed, cut in half crosswise
1 red bell pepper, stemmed, seeded, and cut into ½ inch pieces
2 scallions, sliced thin on bias
2 tablespoons toasted sesame seeds
Ingredients
28 ounces firm tofu, cut into ¾ inch cubes
¼ cup rice vinegar
3 tablespoons toasted sesame oil
2 tablespoons sriracha
2 teaspoons honey
¼ teaspoon table salt
½ small head napa cabbage, cored and sliced thin (4 cups)
6 ounces snow peas, strings removed, cut in half crosswise
1 red bell pepper, stemmed, seeded, and cut into ½ inch pieces
2 scallions, sliced thin on bias
2 tablespoons toasted sesame seeds
Ingredients
28 ounces firm tofu, cut into ¾ inch cubes
¼ cup rice vinegar
3 tablespoons toasted sesame oil
2 tablespoons sriracha
2 teaspoons honey
¼ teaspoon table salt
½ small head napa cabbage, cored and sliced thin (4 cups)
6 ounces snow peas, strings removed, cut in half crosswise
1 red bell pepper, stemmed, seeded, and cut into ½ inch pieces
2 scallions, sliced thin on bias
2 tablespoons toasted sesame seeds
Why This Recipe Works
Marinating is a great way to imbue raw tofu with flavor without having to cook it; here, a sriracha-based salad dressing did double-duty as the marinade, bringing in a touch of heat and tons of flavor.
Before You Begin
Firm tofu is tender and supple when eaten raw, but still sturdy. Do not substitute other varieties in this recipe.
Instructions
- Gently press tofu cubes dry with paper towels. Whisk vinegar, oil, sriracha, honey, and salt in large bowl until combined.
- Gently toss tofu in dressing until evenly coated, then cover and refrigerate for 20 minutes.
- Add cabbage, snow peas, and bell pepper to bowl with tofu and gently toss to combine. Season with salt and pepper to taste, sprinkle with scallions and sesame seeds, and serve.
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