served with tofu and sushi rice
This salad is full of oriental flavours. The cabbages give it a nice and crunchy texture, the dressing ensures it has a spicy touch and the sweet- and sour rice simply brings all the flavours together.
Nice and quick!
wheat, peanut, soya, gluten, sesame
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
For the sushi rice: wash the rice under running water until the water turns from white (due to the starch in the rice) to transparent. Drain the water from the rice well. Place the rice in a pot and add 100ml of water. Bring it to a boil, cover the pot and reduce the heat to a minimum. Cook it covered for 10 minutes and once the water has completely evaporated, turn off the heat. Leave it covered for another 10 minutes.
For the rice dressing: mix the sugar, rice vinegar, half of the mirin and 1 pinch of salt in a small saucepan. Bring it to a boil and turn off the heat. Once the rice is ready, spread it as a thin layer on a plate and add the dressing. Mix it and let the rice cool down.
Wash the vegetables and cut the cabbages into very thin strips. Peel and grate the carrot. Cut the scallion into thin slices. Mix everything and set aside.
Cut the tofu into thin sticks of 2cm long. Finely chop the garlic and ginger. In a bowl, mix the sauce mix with the remaining mirin, the garlic and the ginger. Marinate the tofu in this mixture and let it rest for approx. 5 minutes. Remove the tofu and reserve the liquid. Heat 2 tablespoons of oil in a pan and sauté the tofu until golden brown. Remove from the pan and set aside.
Add the sesame oil and sriracha to the leftover liquid. Season the cabbages with this mixture. Mix it well by massaging the vegetables with your hands.