Tofu And Nappa Cabbage With Sesame Dressing

Recipe Ingredients

		Sesame Dressing
1 tablespoon	15ml	Minced ginger root
1 tablespoon	15ml	Garlic clove - chopped (large)
1 tablespoon	15ml	Jalapeño - seeded, chopped (large)
4 teaspoons	20ml	Sesame paste or tahini
1 tablespoon	15ml	Dark sesame oil
1 tablespoon	15ml	Light sesame or vegetable oil
1 tablespoon	15ml	Soy sauce
2 tablespoons	30ml	Rice vinegar
1/2 teaspoon	2.5ml	Granulated or light brown sugar - to taste
3 tablespoons	45ml	Chopped cilantro
3 tablespoons	45ml	Chopped basil
1 tablespoon	15ml	Chopped mint
		Tofu
12 oz	340g	Soft or silken tofu - drained
6 cups	1422ml	Water
		Salt - as needed
5 cups	1185ml	Thinly-slivered nappa cabbage
1		Cucumber - peeled, seeded,
		And finely diced
1 tablespoon	15ml	Black and/or white sesame seeds - toasted

Recipe Instructions

For the Sesame Dressing: Puree ginger, garlic, jalapeño, sesame paste, dark and light sesame oils, soy sauce, vinegar and sugar in small food processor or blender until smooth. Stir in cilantro, basil and mint and pulse or puree briefly.

For the Tofu: Dice tofu into pieces about size of sugar cubes. Bring water to simmer in a deep skillet, add 1 teaspoon salt, then ease tofu into pan. Simmer 2 minutes, then remove. Let cool on towel.

Toss cabbage with half Sesame Dressing, then arrange on platter or on 4 individual plates. Arrange tofu and cucumber on top of cabbage and spoon remaining dressing over them. Garnish with sesame seeds. Toss just before serving.

This recipe yields 4 servings.

Each serving: 260 calories; 353 mg sodium; 0 cholesterol; 18 grams fat; 13 grams carbohydrates; 17 grams protein; 1.69 grams fiber.

Source:
The Los Angeles Times, 07-12-2000

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