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Serves: 2
  • 2 teaspoons grated orange rind $
  • 3 tablespoons fresh orange juice $
  • 1 tablespoon mirin (sweet rice wine) or slightly sweet white wine (such as Riesling)
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon minced peeled fresh ginger
  • 2 teaspoons rice vinegar
  • 1½ teaspoons dark sesame oil
  • 1 teaspoon low-sodium soy sauce
  • ¼ teaspoon salt
  • 4 cups water
  • 1 (2-inch) slice peeled fresh ginger
  • 2 cups broccoli florets
  • 4 cups thinly sliced napa (Chinese) cabbage
  • ¼ cup thinly sliced green onions
  • 10 snow peas, trimmed and cut lengthwise into thin strips
  • 1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into ½-inch cubes
  • 2 teaspoons sesame seeds, toasted
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  1. To prepare the vinaigrette, combine the first 9 ingredients in a small bowl; stir well with a whisk, and set aside.
  2. To prepare the salad, bring the water and ginger slice to a simmer in a large saucepan; add broccoli florets. Cook 1 minute. Add the cabbage, green onions, and snow peas; cook 30 seconds. Drain and rinse with cold water; drain well. Place the cabbage mixture on several layers of paper towels, and cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine broccoli mixture, tofu, sesame seeds, salt, and pepper in a large bowl. Add vinaigrette, tossing to coat.


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