Ingredients
- Dressing:
- ¼ cup low-sodium soy sauce
- 3 Tbsp. + 1 tsp. rice vinegar
- 1 Tbsp. sesame oil
- 1 Tbsp. canola oil
- 2 Tbsp. honey
- 1 Tbsp. ginger, minced
- 2 garlic cloves, minced
- Salad:
- 28 oz. extra-firm tofu, cubed
- 3 Tbsp. toasted sesame seeds, divided
- 2 cups sugar snap peas
- 6 cups shredded cabbage
- 1 bell pepper, thinly sliced
- 1 cup shredded carrot
- 1 cup chopped scallions
Tip: Screenshot this list for easy reference while shopping
Instructions
- Preheat oven to 350ºF. Whisk together dressing ingredients.
- Place the tofu in a single layer in a 9″x13″ baking dish. Pour half the dressing over tofu. Sprinkle with half of the sesame seeds. Place in the center of the oven and bake until browned (30-45 minutes). Move tofu into a different dish and move to refrigerator to chill.
- Bring a small pot of water to a boil. Add the sugar snap peas and cook until bright green (1-2 minutes). Drain and rinse immediately under cold water to stop the cooking process.
- Toss all vegetables together with the remaining half of the dressing. Serve topped with chilled tofu and the remaining half of the sesame seeds.