Napa Cabbage-and-Tofu Salad with Orange-Ginger Vinaigrette

Name: Napa Cabbage-and-Tofu Salad with Orange-Ginger Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 473 milliliters broccoli florets; 2 teaspoons dark sesame oil; 1 Tbsp chopped fresh cilantro; 1 teaspoon minced peeled fresh ginger; 2 inches peeled fresh ginger; 59 milliliters thinly sliced green onions; 1 teaspoon low-sodium soy sauce; 946 milliliters thinly sliced napa (Chinese) cabbage; 3 Tbsps fresh orange juice; 2 teaspoons grated orange rind; 2 teaspoons rice vinegar; 0 teaspoons salt; 2 teaspoons sesame seeds, toasted; 10 snow peas, trimmed and cut lengthwise into thin strips; 349 grams package reduced-fat firm tofu, drained and cut into 1/2-inch cubes; 946 milliliters water; 1 Tbsp mirin (sweet rice wine) or slightly sweet white wine (such as Riesling)

Napa Cabbage-and-Tofu Salad with Orange-Ginger Vinaigrette is a gluten free and vegan recipe with 2 servings. One serving contains 219 calories, 16g of protein, and 9g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. If you have orange rind, ginger, napa cabbage, and a few other ingredients on hand, you can make it. To use up the sesame seeds you could follow this main course with the Sesame Banana Bread as a dessert. It works well as a reasonably priced main course.