Napage
Serves: 2
Ingredients
- 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
- 1 1/2 teaspoons dark sesame oil
- 1 teaspoon low-sodium soy sauce
- 1/4 teaspoon salt
- 4 cups water
- 1 (2-inch) slice peeled fresh ginger
- 2 cups broccoli florets
- 4 cups thinly sliced napa (Chinese) cabbage
- 1/4 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 1/2-inch cubes
- 2 teaspoons sesame seeds, toasted
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- To prepare the vinaigrette, combine the first 9 ingredients in a small bowl; stir well with a whisk, and set aside.
- 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.
