Ingredients
- 1 14-ounce block firm tofu, drained and patted dry
- 5 oz mesciun salad greens
- salt and freshly ground pepper
- 1 tsp sugar
- 2 tbsp rice vinegar
- 1/4 cup plus 2 tablespoon mayonnaise
- 1/4 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 3/4 cup low-sodium soy sauce
- 1 tbsp vegetable oil
- 2 tbsp rice vinegar
- 1 lb carrots, finely julienned
- 1 tbsp sugar
- 11/2 tbsp Asian fish sauce
- 2 tbsp rice vinegar
- 1 tbsp sriracha chili sauce
- 1 lb red cabbage, finely shredded 4 cup
- 1/2 tsp kosher salt
- 2 tbsp sugar
Directions
1. 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.
2. Make the Carrot Kimchi: In a resealable plastic bag, combine the Sriracha with the rice vinegar, fish sauce and sugar, shaking to dissolve the sugar. Add the carrots and seal the bag, pressing out the air. Let stand at room temperature for 4 hours or refrigerate overnight.
3. Make the Marinated-Tofu Salad: Preheat a grill pan. Brush the block of tofu with the vegetable oil and grill over high heat, turning once, until lightly charred, about 5 minutes. In a shallow dish, combine the soy sauce with the lemon juice and orange juice. Add the tofu and let stand at room temperature for 1 hour or cover and refrigerate overnight.
4. In a large bowl, whisk the mayonnaise with the rice vinegar and sugar. Season with salt and pepper. Add the mesclun to the dressing and toss until coated. Transfer the greens to plates. Drain the pickled cabbage and carrot kimchi and arrange them next to the greens. Remove the tofu from the marinade and slice it 1/2 inch thick. Arrange the tofu slices over the greens and serve right away.
