Vietnamese Salad with Marinated Tofu

Ingredients

• 1/2 tsp 7-spice powder

• 1 tsp sherry vinegar

• 2 tsp canola oil

• 1/2 tsp minced ginger root

• 1/2 tsp minced garlic

• 2 Tbsp low-sodium tamari sauce

• 8 oz extra firm organic tofu, cut into 1-oz portions

• 1/2 cup thinly sliced red onion

• 2 tsp canola oil

• 1/4 cup chopped cilantro

• 1 Tbsp chopped mint

• 3/4 cup shredded red cabbage

• 2 1/2 cups shredded green cabbage

• 1/4 cup diced carrots

• 1/4 cup roasted cashews

• 2 cups cooked rice noodles

Salad Dressing

• 1 Tbsp sugar

• 1/4 tsp red chili flakes

• 1 1/4 tsp sea salt

• 1/4 cup rice vinegar

• 1/2 fresh lime, squeezed

• 1 Tbsp water

• 1 1/2 tsp minced garlic

Instructions

1. In a small, shallow bowl, combine 7-spice powder, sherry vinegar, canola oil, ginger root and garlic. Mix well. Add tofu, turn once and let marinate for at least 2 hours or overnight.

2. Combine all ingredients for dressing and mix well. Set aside.

3. In a medium sauté pan, sauté onion in canola oil until golden brown and crispy. Cool completely. Combine with cilantro, mint, cabbage, carrots and cashews in a large bowl. Add dressing and toss lightly to coat.

4. Lightly sear tofu in sauté pan until golden brown on each side.

5. Place 1/2 cup rice noodles on plate. Measure 1 cup vegetables and place over noodles. Top with 2 slices seared tofu.