Crispy Tofu Salad with Wasabae Dressing
Chef Alexa
Rated 5.0 stars by 1 users
Category
Salad
Author:
Chef Alexa
Servings
6
Prep Time
20 minutes
Kale, Cabbage, and Tofu Salad with Tooksie's Wasabae Dressing and Spiced Panko
Ingredients
Salad Base:
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2 cups cabbage, shaved
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2 cucumbers, halved lengthwise and sliced into 1/4” thin half-moons
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2 stalks scallion greens, thinly sliced
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2 cups kale, minced
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1 cup edamame, blanched
Tofu:
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1/2 block firm tofu, cut into 1” cubes
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1 1/2 tbsp soy sauce
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1 tbsp sesame oil
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1/2 tsp black pepper
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1/2 tbsp avocado oil (for frying)
Spiced Panko:
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1/4 cup panko breadcrumbs
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1/2 tbsp TOOKSIE’s Every Ting Scotchie seasoning
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Splash of sesame oil
Dressing:
Directions
Prepare the Vegetables:
Shave the cabbage into thin strips.
Slice the cucumbers into thin half-moons.
Mince the kale and thinly slice the scallion greens.
Blanch the edamame in boiling water for 1-2 minutes, then drain and set aside.
Massage the Kale:
Add the kale to a bowl and massage it with 2 tbsp of TOOKSIE’s Wasabae Dressing until vibrant green and slightly softened (about 30 seconds).
Prepare the Tofu:
In a small bowl, toss the tofu cubes with soy sauce, sesame oil, and black pepper.
Heat a frying pan over medium heat, add avocado oil, and fry the tofu for 2-4 minutes on each side until golden brown. Remove and set aside.
Toast the Panko:
In a small pan, toast the panko breadcrumbs with Every Ting Scotchie seasoning and a splash of sesame oil over medium heat until golden brown. Remove from heat and set aside.
Assemble the Salad:
In a large salad bowl, combine the cabbage, cucumber, massaged kale, scallion greens, edamame, and tofu. Toss gently to combine.
Finish and Serve:
Sprinkle the spiced panko over the top of the salad.
Drizzle with the remaining 2 tbsp of TOOKSIE’s Wasabae Dressing.
Serve immediately and enjoy!
Recipe Note
Love you guys! Try it! Bye!
