Yin and Yang Salad with Peanut-Sesame Dressing

[originally lifted completely from 101 Cookbooks, who copied it from The Real Food Daily Cookbook; then I tweaked it]

Ann's head notes: The name of this salad is an homage to the ancient Chinese philosophy that all things in the universe contain elements of both yin and yang. Within each is the seed of the other, and when yin and yang work in harmony, all is good in the world. All is good in this salad, too. The crunchiness of the vegetables is the perfect counterpoint to the rich and creamy peanut dressing.

4 cups shredded napa cabbage
3 cups shredded red cabbage
2 carrots, peeled and julienned
1 (2 1/2-inch) piece daikon radish, peeled and julienned
10 green onions (white and green parts), julienned
1 cup Peanut-Sesame Dressing (recipe follows)
4 cups 1/2-inch cubes chilled ginger tofu (recipe follows)
2 tablespoons toasted sesame seeds

Toss the cabbage, carrots, radish, and green onions in a large bowl with enough dressing to coat. Mound the salad into 4 wide, shallow bowls or onto plates. Arrange the tofu around the salad. Sprinkle with the sesame seeds and serve.

Serves 4.

Peanut-Sesame Dressing

1/2 cup creamy peanut butter
1/3 cup (brown) rice vinegar
1/4 cup maple syrup
2 tablespoons tamari
1 tablespoon minced peeled fresh ginger
2 cloves garlic
2 teaspoons toasted sesame oil
1/4 teaspoon crushed red pepper flakes
1/2 cup lightly packed fresh cilantro leaves (maybe add some basil)

Ann's header notes: If you'd like a spicier dressing, just add more crushed red pepper flakes. This thickens up once it's refrigerated, so you can either add few tablespoons of water to thin it or leave it thick to use as a sauce on grains and other cooked dishes.

Blend the peanut butter, vinegar, maple syrup, water, tamari, ginger, garlic, sesame oil, and crushed red pepper in a food processor until smooth and creamy. Add the cilantro and blend just until it's finely chopped. The dressing will keep for 2 days, covered and refrigerated.

Makes abaut 1 1/4 cups.

Gingered Tofu

Ann's header notes: This basic tofu recipe is versatile and easy to make. It's important to drain the liquid from the tofu before marinating, so give yourself enough time to properly prepare.

2 (12-ounce) containers water-packed extra-firm tofu
2/3 cup tamari (for less salty tofu, use less tamari and make up the difference with water, half and half should work well if your tamari is really strong)
1/3 cup (brown) rice vinegar
1/4 cup toasted sesame oil
1 tablespoon minced garlic
I tablespoon minced peeled fresh ginger
I tablespoon canola oil


Drain the tofu and save the containers. Cut into 1-inch wide strips, and pat dry with paper towels. Cover a large baking sheet with more dry paper towels. Place the tofu in a single layer over the towels on the baking sheet and let drain for at least 2 hours, changing the paper towels after 1 hour and turning the tofu at least once.

Whisk the tamari, vinegar, sesame oil, garlic, and ginger in a bowl to blend. Pour half of the marinade into the reserved tofu containers. Return the tofu slices to the containers, and pour the remaining marinade over. Cover and refrigerate at least 4 hours and up to 1 day.

Preheat the oven to 400'F. Oil a heavy, rimmcd baking sheet with the canola oil. Drain the tofu and place it on the prepared baking sheet. Bake for 10 minutes on each side until golden brown and heated through. Serve warm or cold, or at room temperature. The tofu will keep for 1 day, covered and refrigerated.

Serves 4 to 6.