Marinated Tofu and Vegetable Salad

Name: Marinated Tofu and Vegetable Salad
Yield: Serves 4
Ingredients: 28 ounces, firm tofu, cut into ¾ inch cubes; ¼ cup, rice vinegar; 3 tablespoons, toasted sesame oil; 2 tablespoons, sriracha; 2 teaspoons, honey; ¼ teaspoon, table salt; ½ small head, napa cabbage, cored and sliced thin (4 cups); 6 ounces, snow peas, strings removed, cut in half crosswise; 1 , red bell pepper, stemmed, seeded, and cut into ½ inch pieces; 2 , scallions, sliced thin on bias; 2 tablespoons, toasted sesame seeds

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Main Courses

Vegetables

Salads

For a no-cook dinner salad, we combined marinated tofu with a bright dressing and crunchy cabbage, snow peas, and bell pepper.

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

SERVES4

WHY THIS RECIPE WORKS

Marinating is a great way to imbue raw tofu with flavor without having to cook it; here, a sriracha-based salad dressing did double-duty as the marinade, bringing in a touch of heat and tons of flavor.

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