Crispy Tofu Salad with Wasabae Dressing
Chef Alexa
6
20 minutes
Salad
Kale, Cabbage, and Tofu Salad with Tooksie's Wasabae Dressing and Spiced Panko
Ingredients
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2 cups cabbage, shaved
2 cucumbers, halved lengthwise and sliced into 1/4” thin half-moons
2 stalks scallion greens, thinly sliced
2 cups kale, minced
1 cup edamame, blanched
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1/2 block firm tofu, cut into 1” cubes
1 1/2 tbsp soy sauce
1 tbsp sesame oil
1/2 tsp black pepper
1/2 tbsp avocado oil (for frying)
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1/4 cup panko breadcrumbs
1/2 tbsp TOOKSIE’s Every Ting Scotchie seasoning
Splash of sesame oil
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4 tbsp TOOKSIE’s Wasabae Dressing, divided (2 tbsp for massaging kale, 2 tbsp for drizzling)
Directions
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Shave the cabbage into thin strips.
Slice the cucumbers into thin half-moons.
Mince the kale and thinly slice the scallion greens.
Blanch the edamame in boiling water for 1-2 minutes, then drain and set aside.
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Add the kale to a bowl and massage it with 2 tbsp of TOOKSIE’s Wasabae Dressing until vibrant green and slightly softened (about 30 seconds).
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In a small bowl, toss the tofu cubes with soy sauce, sesame oil, and black pepper.
Heat a frying pan over medium heat, add avocado oil, and fry the tofu for 2-4 minutes on each side until golden brown. Remove and set aside.
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In a small pan, toast the panko breadcrumbs with Every Ting Scotchie seasoning and a splash of sesame oil over medium heat until golden brown. Remove from heat and set aside.
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In a large salad bowl, combine the cabbage, cucumber, massaged kale, scallion greens, edamame, and tofu. Toss gently to combine.
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Sprinkle the spiced panko over the top of the salad.
Drizzle with the remaining 2 tbsp of TOOKSIE’s Wasabae Dressing.
Serve immediately and enjoy!
