Napa Cabbage and Tofu Salad
Prep time
Total time
Napa cabbage, also known as Chinese cabbage, pairs very well with tofu, carrot, pear, and almonds and the combined flavors elevate more when the salad is drizzled with delicious chili-ginger dressing. I adjusted the amounts of ingredients in the dressing to my taste - added just a bit more soy sauce and orange juice for a stronger flavor. Also, if you don't have Napa cabbage, you can use regular white cabbage or even Romaine lettuce. If you want more protein in your salad and you are not a vegetarian, Katie suggests adding 1 cup shredded cooked chicken or chopped shrimp.
Recipe type: Salads
Serves: 4 servings
  • Dressing
  • 1 teaspoon Asian chili sauce such as Sriracha
  • 2 teaspoons peeled and minced fresh ginger
  • 1 clove garlic, minced
  • 3 tablespoons fresh orange juice
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon toasted sesame oil (the original recipe suggests dark sesame oil)
  • Other Ingredients
  • 12 oz (375 g) extra-firm tofu, drained, patted dry and diced
  • 3 cups (300 g) Napa cabbage, cut into shreds
  • 1 medium carrot, cut into matchsticks
  • 1 Asian pear, cut into matchsticks and tossed with juice of ½ lemon
  • 4 tablespoons sliced or slivered almonds, toasted or plain
  1. Make the dressing: In a small bowl, whisk together the chili sauce, ginger, garlic, orange juice and soy sauce. Gradually whisk in the olive oil and sesame oil until well blended.
  2. In a large bowl, combine the tofu, Napa cabbage, red cabbage, carrot, pear and almonds together.
  3. Add the dressing and toss to combine. Serve immediately.
Recipe by AZ Cookbook at