Chinese-Style Shredded Cold Vegetables and Tofu
This veganized version of a Chinese cold dish features matchstick-cut vegetables and a chewy baked tofu. Serve with a simple noodle or rice dish for a delightful meal.
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Servings: 4 to 6
Ingredients
Dressing
- 3 tablespoons natural reduced-sodium soy sauce
- 1 tablespoons dark sesame oil
- 2 tablespoons natural granulated sugar coconut sugar is good with this
- 3 tablespoons rice vinegar
Salad
- 1 small turnip peeled and cut into 2- to 3-inch matchsticks
- 2 medium carrots peeled and cut into 2- to 3-inch matchsticks
- ½ medium crisp cucumber peeled and cut into 2- to 3-inch matchsticks
- 2 medium celery stalks cut into 2- to 3-inch matchsticks
- 8- ounce. package baked tofu preferably teriyaki flavor, cut into 2- to 3-inch matchsticks
- 2 scallions green parts only, cut into 2- to 3-inch ribbons
- 2 to 3 oz. shiitake mushrooms stemmed and thinly sliced (see note)
- ¼ cup minced fresh cilantro
To finish
- Dried hot red pepper flakes to taste
- Shredded romaine lettuce or tender kale for serving
- Toasted cashew pieces or sesame seeds for garnish optional
Instructions
- Combine the dressing ingredients in a small bowl, stir together, and set aside.
- Combine the turnip, carrots, cucumber, celery, tofu, scallions, mushrooms, and cilantro in a mixing bowl and stir gently. Pour the dressing over them and stir gently again. Allow the mixture to stand for at least 30 minutes, stirring from time to time.
- Just before serving, taste to see if you’d like to add more soy sauce, sugar, and/or vinegar. Sprinkle in some some red pepper flakes — enough to give the mixture gentle heat, but not to over power it.
- Line a serving platter with shredded lettuce or kale, which help to absorb the plentiful marinade. Top with the optional cashew pieces or sesame seeds, and serve.
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