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. More Tofu Dishes
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.
Citrusy Australian Riesling.