Xie Xie's Tofu Salad with Pickled Vegetables

Tangy pickled cabbage and spicy carrot kimchi are the key to Angelo Sosa's tofu-topped green salad at New York City's Xie Xie (shay-shay; "thank you" in Mandarin). They are supereasy to make, but for a great shortcut, use store-bought kimchi (a chile-flecked Korean pickle that's often made with cabbage) in place of both.

 

Slideshow:  More Tofu Dishes

 

  • Active:
  • Total Time:
  • Servings: 4 to 6
  • Time(Other): Plus 4 hr pickling

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Ingredients

pickled red cabbage
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon kosher salt
  • 1 pound red cabbage, finely shredded (4 cups)
carrot kimchi
  • 1 tablespoon Sriracha chile sauce
  • 2 tablespoons rice vinegar
  • 1 1/2 tablespoons Asian fish sauce
  • 1 tablespoon sugar
  • 1 pound carrots, finely julienned
marinated-tofu salad
  • One 14-ounce block firm tofu, drained and patted dry
  • 1 tablespoon vegetable oil
  • 3/4 cup low-sodium soy sauce
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh orange juice
  • 1/4 cup plus 2 tablespoons mayonnaise
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • Salt and freshly ground pepper
  • 5 ounces mesclun salad greens

How to make this recipe

  1. In a resealable plastic bag, combine the vinegar, sugar and salt, shaking to dissolve the sugar. Add the cabbage. Seal the bag, pressing out the air. Let stand for 4 hours or refrigerate overnight.
  2. In a resealable plastic bag, combine the Sriracha with the rice vinegar, fish sauce and sugar, shaking to dissolve the sugar. Add the carrots and seal the bag, pressing out the air. Let stand at room temperature for 4 hours or refrigerate overnight.
  3. Preheat a grill pan. Brush the block of tofu with the vegetable oil and grill over high heat, turning once, until lightly charred, about 5 minutes. In a shallow dish, combine the soy sauce with the lemon juice and orange juice. Add the tofu and let stand at room temperature for 1 hour or cover and refrigerate overnight.
  4. In a large bowl, whisk the mayonnaise with the rice vinegar and sugar. Season with salt and pepper. Add the mesclun to the dressing and toss until coated. Transfer the greens to plates. Drain the pickled cabbage and carrot kimchi and arrange them next to the greens. Remove the tofu from the marinade and slice it 1/2 inch thick. Arrange the tofu slices over the greens and serve right away.

Make Ahead

The pickled cabbage, carrot kimchi, tofu in its marinade and salad dressing can be refrigerated in separate containers overnight. Assemble the tofu salad just before serving.

Suggested Pairing

Citrusy Australian Riesling.

Contributed By Photo © Stephanie Foley Published May 2010

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