Tofu and Nappa Cabbage With Sesame Dressing

Time 20 minutes
Yields Serves 4
Tofu and Nappa Cabbage With Sesame Dressing

Sesame dressing


Puree ginger, garlic, jalapeno, sesame paste, dark and light sesame oils, soy sauce, vinegar and sugar in small food processor or blender until smooth. Stir in cilantro, basil and mint and pulse or puree briefly.



Dice tofu into pieces about size of sugar cubes. Bring water to simmer in a deep skillet, add 1 teaspoon salt, then ease tofu into pan. Simmer 2 minutes, then remove. Let cool on towel.


Toss cabbage with half Sesame Dressing, then arrange on platter or on 4 individual plates. Arrange tofu and cucumber on top of cabbage and spoon remaining dressing over them. Garnish with sesame seeds. Toss just before serving.

For this salad, I gently simmer the tofu in salted water first. It firms the tofu so that it won’t just fall apart when tossed. I’ve kept it simple, but you could add any number of vegetables to this salad. Some of my favorites are thinly sliced snow peas, kohlrabi, daikon and radish.

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