directions
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1
Cut tofu into batonnet strips (see page 22)
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2
Cut lettuce and cabbage across into thin strips
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3
Peel carrot and cut into julienne strips
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4
Cut red pepper into julienne strips
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5
Cut green onions on a diagonal into thin strips
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6
Combine all in a large bowl
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7
For dressing: Peel garlic and ginger and mince
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8
Heat oil in a small nonstick skillet and saute the garlic and ginger
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9
Whisk in the cream, vinegar, chutney, curry powder and pepper flakes with the garlic-ginger mixture and toss with salad.
TOFU AND VEGETABLE SLAW
ingredients
- 8 ounces baked Teriyaki tofu
- 1 small head romaine lettuce
- 1/4 head Napa cabbage
- 1 small carrot
- 1 small red bell pepper
- 2 green onions
- Creamy Curry Dressing:
- 2 cloves garlic
- 1-inch piece fresh ginger root
- 1 teaspoon vegetable oil
- 1/2 cup heavy whipping cream
- 2 tablespoons white wine vinegar
- 2 tablespoons mango chutney
- 1 teaspoon curry powder
- Pinch crushed red pepper flakes