Xie Xie's Tofu Salad with Pickled Vegetables

Xie Xie's Tofu Salad with Pickled Vegetables
Photo by Stephanie Foley

Ingredients

  • 0.5 teaspoon(s) kosher salt
  • 1.5 tablespoon(s) Asian fish sauce
  • 1 tablespoon(s) sugar
  • Salt and freshly ground pepper
  • 1 14-ounce block firm tofu
  • 0.75 cup(s) low-sodium soy sauce
  • 1 pound(s) carrots
  • + 12 more ingredients
    • 1 tablespoon(s) vegetable oil
    • 2 tablespoon(s) sugar
    • 0.25 cup(s) plus 2 tablespoons mayonnaise
    • 1 tablespoon(s) Sriracha chile sauce
    • 0.25 cup(s) fresh lemon juice
    • 2 tablespoon(s) rice vinegar
    • 0.25 cup(s) fresh orange juice
    • 1 pound(s) red cabbage
    • 2 tablespoon(s) rice vinegar
    • 5 ounce(s) mesclun salad greens
    • 2 tablespoon(s) rice vinegar
    • 1 teaspoon(s) sugar

Make the Pickled Cabbage: In a resealable plastic bag, combine the vinegar, sugar and salt, shaking to dissolve the sugar. Add the cabbage. Seal the bag, pressing out the air. Let stand for 4 hours or refrigerate overnight. Make the Carrot Kimchi: In a resealable plastic bag, combine the Sriracha...

View full recipe at Food & Wine

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