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Asian Clementine & Cabbage Salad with Marinated Tofu and Crispy Shallots Recipe

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4.1 from 10 reviews

A vibrant and refreshing Asian-inspired Clementine & Cabbage Salad featuring thinly sliced napa and red cabbage, juicy clementine segments, fresh mint, and a tangy miso-citrus dressing. The salad is enhanced with crispy pan-fried marinated tofu cubes and crunchy fried shallots, creating a perfect balance of textures and flavors. Ideal as a light meal or a delicious side dish.

Ingredients

Salad:

  • 1 small napa cabbage, chopped thin (about 2 cups)
  • 1 cup thinly sliced red cabbage
  • 3-4 scallions, chopped
  • 3-4 clementines, segmented (reserve juice for dressing)
  • A few sprigs of fresh mint
  • Sesame seeds for garnish

Miso-Citrus Dressing:

  • 3 tablespoons freshly squeezed clementine juice
  • 2 tablespoons white miso paste
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey (or agave syrup for vegan option)
  • 1 tablespoon sesame oil
  • Splash of sriracha

Marinated Tofu:

  • 1 block of firm tofu, sliced into about 8 slices
  • Splash of soy sauce
  • Splash of rice vinegar
  • Splash of toasted sesame oil
  • Sesame seeds for coating
  • Panko bread crumbs for coating
  • Olive oil for frying

Fried Shallots:

  • 2-3 medium shallots, thinly sliced
  • Flour for coating
  • Vegetable oil for frying (about ½ inch depth)

Instructions

  1. Make the dressing: Whisk together freshly squeezed clementine juice, white miso paste, rice vinegar, honey (or agave), sesame oil, and a splash of sriracha until smooth. Taste and adjust seasonings if needed to balance sweet, salty, and spicy flavors.
  2. Marinate the tofu: Slice the tofu into approximately 8 slabs and gently pat dry with a towel to remove excess moisture. In an 8×8 square baking pan, combine soy sauce, rice vinegar, and toasted sesame oil. Place tofu slices in the marinade, flipping to coat both sides. Let marinate for 15-20 minutes.
  3. Prepare tofu coating and fry: After marinating, sprinkle sesame seeds and panko bread crumbs evenly on both sides of the tofu slices. Heat a large skillet over medium heat with olive oil. Once hot, fry the tofu slices for 2-3 minutes per side until golden and crispy. Remove and let cool to room temperature, then chop into small cubes for the salad.
  4. Fry the shallots: Thinly slice shallots and pat dry with a towel. Toss shallot slices lightly in flour. Heat a medium skillet with about ½ inch vegetable oil until hot. Test the oil with one shallot slice—if it bubbles immediately, the oil is ready. Fry shallots for 7-8 seconds each or until crisp and golden. Use a slotted spoon to remove and drain on paper towels.
  5. Assemble the salad: In a large bowl, combine napa cabbage, red cabbage, scallions, clementine segments (reserve excess juice for dressing), and fresh mint. Toss with most of the miso-citrus dressing. Refrigerate for 10 minutes to allow flavors to meld. Before serving, taste and add more dressing or seasonings if desired. Top the salad with chopped fried tofu cubes and crispy fried shallots. Garnish with sesame seeds.

Notes

  • Allowing the salad to rest in the refrigerator for 10 minutes helps the flavors meld and softens the cabbage slightly.
  • Use firm or extra-firm tofu for best results in frying and marinating.
  • Adjust the amount of sriracha in the dressing to your preferred level of spiciness.
  • For a vegan version, substitute honey with agave syrup.
  • Ensure tofu is patted dry well to avoid splattering when frying.
  • Use fresh shallots for crispier fried shallots.

Find it online: https://recipesbyliza.com/asian-clementine-and-cabbage-salad-with-marinated-tofu-and-crispy-shallots-recipe/