Napa Cabbage-and-Tofu Salad with Orange-Ginger Vinaigrette

Ingredients

• Vinaigrette:
• 2 teaspoons grated orange rind
• 3 tablespoons fresh orange juice
• 1 tablespoon mirin (sweet rice wine) or slightly sweet white wine (such as Riesling)
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon minced peeled fresh ginger
• 2 teaspoons rice vinegar
• 1 1/2 teaspoons dark sesame oil
• 1 teaspoon low-sodium soy sauce
• 1/4 teaspoon salt
• Salad:
• 4 cups water
• 1 (2-inch) slice peeled fresh ginger
• 2 cups broccoli florets
• 4 cups thinly sliced napa (Chinese) cabbage
• 1/4 cup thinly sliced green onions
• 10 snow peas, trimmed and cut lengthwise into thin strips
• 1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes
• 2 teaspoons sesame seeds, toasted
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

1. To prepare the vinaigrette, combine the first 9 ingredients in a small bowl; stir well with a whisk, and set aside.
2. To prepare the salad, bring the water and ginger slice to a simmer in a large saucepan; add broccoli florets. Cook 1 minute. Add the cabbage, green onions, and snow peas; cook 30 seconds. Drain and rinse with cold water; drain well. Place the cabbage mixture on several layers of paper towels, and cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine broccoli mixture, tofu, sesame seeds, salt, and pepper in a large bowl. Add vinaigrette, tossing to coat.