- 1 tablespoon minced fresh ginger
- 1 large garlic clove, coarsely chopped
- 1/2 large jalapeño, seeded and chopped
- 1 tablespoon plus 1 teaspoon tahini (sesame paste)
- 1 tablespoon Asian sesame oil
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1/2 teaspoon light brown sugar
- 3 tablespoons chopped cilantro
- 1 tablespoon chopped mint
- Salt and freshly ground pepper
- 1 pound soft tofu, drained and cut into 1-inch cubes
- 4 cups finely shredded Napa cabbage (about 1/2 large head)
- 2 cups spinach leaves, finely shredded (see Note)
- 1 cup finely shredded red cabbage
- 1 medium kohlrabi or small jicama, peeled and cut into matchsticks
- 5 large radishes, cut into matchsticks
- 1 large carrot, shaved into thin curls with a vegetable peeler
- Freshly ground pepper
- 1 tablespoon black sesame seeds or toasted white sesame seeds, for garnish
How to make this recipe
Combine all of the ingredients except for the cilantro and mint in a mini food processor and puree until smooth. Transfer to a bowl and stir in the cilantro and mint. Season with salt and pepper.
Bring a medium saucepan of water to a gentle simmer. Add salt. Put half of the tofu in a small strainer and ease it into the water. Simmer over moderate heat for 2 minutes, then transfer to paper towels to drain. Repeat with the remaining tofu.
On a large platter or individual plates, arrange the tofu, Napa cabbage, spinach, red cabbage, kohlrabi, radishes and carrot strips. Season with salt and pepper. Spoon the dressing over the tofu or pass it separately. Garnish with the sesame seeds and serve.
The dressing can be refrigerated for up to 2 days. Bring to room temperature before serving.
To finely shred spinach leaves (make a chiffonade), simply stack and roll the leaves, then cut them crosswise into thin strips with a sharp knife.
Serve a simple, straightforward white as a refreshing contrast to the greens. Try one from California or a Chilean Chardonnay.