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Lunch recipe · from the recipe book

Crispy Sesame Tofu Cabbage Chopped Salad

Golden, crisp-edged tofu over crunchy chopped cabbage, carrot and apple, tossed in a gingery tahini-lime dressing with toasted peanuts.

Crispy Sesame Tofu Cabbage Chopped Salad

Ingredients

  • 1¼ lb560 gFirm tofupressed and cut into 3/4-inch cubes
  • 2 tbsp16 gCornstarch
  • 2 tbsp30 gLow-sodium soy saucedivided
  • 1 tbsp15 gCanola oil
  • 6 cups shredded420 gGreen cabbagefinely chopped
  • 2 medium120 gCarrotschopped
  • 1 medium180 gApplechopped
  • 1¼ cups150 gShelled edamame, frozenthawed
  • 3 medium45 gGreen onionssliced
  • 1 cup chopped16 gFresh cilantrochopped
  • ⅓ cup50 gDry-roasted peanuts, unsaltedroughly chopped
  • ⅓ cup70 gTahini
  • 1 lime, juiced50 gLime juice
  • 1½ tbsp grated10 gFresh gingergrated
  • 1 clove3 gGarlicgrated
  • 2 tsp14 gHoney
  • 1⅛ tsp5 gToasted sesame oil
  • 3 tbsp45 gWaterwarm

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. In a bowl, toss the tofu with half the soy sauce, then the canola oil, then sprinkle with the cornstarch and toss until coated.
  3. Spread the tofu on the pan and roast 25 to 30 minutes, flipping halfway, until golden and crisp. Let cool 5 minutes.
  4. While the tofu roasts, make the dressing: whisk the tahini, lime juice, the remaining half of the soy sauce, ginger, garlic, honey and toasted sesame oil, then whisk in the warm water until smooth and pourable.
  5. In a large bowl, combine the cabbage, carrot, apple, edamame, green onion and cilantro.
  6. Pour the tahini dressing over the vegetables and toss well.
  7. Divide the salad among four bowls, top with the crispy tofu and scatter the peanuts over each.

Contains: Peanuts, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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