Without doubt I have more friends, family and colleagues born in the month of August than any other month. I mean that does make sense if you think about it. Subtract nine months and you get December aka the holidays aka parties and alcohol and love and other stuff. So over the last few weeks we have had many birthdays to celebrate and that mean’t cake. Lots and lots of cake. Jaime, my pastry chef of a man friend agreed to make some beautiful cakes for some VIP’s in my life so I wanted to make him a healthy and light dinner to enjoy after licking several bowls of cake batter clean. I came across this recipe on Food52 and thought it would be great. I made slight variations that I think improved upon it massively. Its sweet, salty, tangy, and refreshingly delicious. We enjoyed it outside with some wine as the sun set over the pacific ocean.
Grilled Peanut Tofu and Cabbage Salad
Serves 2 really hungry twenty-somethings
What you need:
Two 12-ounce packages extra-firm tofu
1 tablespoon dry sherry
1 tablespoon peanut oil
1/4 tsp chili flakes1/4 cup tamari
3 tbsp peanut butter
2 tbsp raw honey or agave
2 tbsp peanut oil or sesame oil
1 bunch cilantro
1/4 cup tahini
2 garlic gloves, chopped
1 lemon, zested and juiced
1 head napa cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
1/2 small red onion, thinly sliced
1/2 cup fennel, thinly sliced
1/2 cup leeks, thinly sliced
1/2 cup green onions, thinly sliced
1 persian cucumber, thinly sliced
1. Drain the tofu, wrap it in a layer of paper towels, and press it with heavy objects, I used a bowl and a book, while you prep the other ingredients. Chop the garlic, add it to a blender with the tamari, peanut butter and honey/agave, the sherry, and the peanut oil. After the mixture is well blended, add the chili flakes and blend. Add a handful of cilantro to finish.
2. Slice each block of tofu into 1/4 inch thick pieces and add it to a plastic bag with the marinade and put in the fridge while you make the cabbage salad.
3. Make the dressing first by whisking together the tahini, lemon zest, lemon juice, more honey (to your liking). Drizzle in 2 tablespoons of boiling water while whisking. Drizzle in 1/4 cup of sesame oil while whisking vigorously, until everytihng is emulsified.
4. Cut the cabbage into thin slices and slice the onion very thin as well. Slice the herbs and add eveything to a large bowl.
5. Remove the tofu and place on a medium-hot grill (or grill pan). To avoid the tofu sticking it might be a agood idea to light brush the grill with oil. Grill for 2 minutes on each side. Combine the cabbage with 3/4 of the dressing. Arrange the avocado in slices on top and then drizzle the remaining dressing or save it for later to dip veggie sticks in. Topp of the salad with the grilled tofu and any extra marinafe on top. Dig in and enjoy this insanely delicious salad!