The classic holiday treat gets the ideal update with these easy-to-make individual OREO & Apple Hand Pies!
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon sweet chili sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, crushed
- ½ teaspoon grated fresh ginger root
- 8 ounces extra-firm tofu, drained and diced
- 1 cup snow peas, trimmed
- 1 cup finely shredded red cabbage
- 2 small carrots, grated
- 2 tablespoons chopped peanuts
Instructions
- Make the tofu: Whisk chili sauce, soy sauce, sesame oil, garlic, and ginger together in a large bowl. Add tofu and toss to coat. Cover and marinate for 1 hour in the refrigerator.
- When the tofu is almost finished marinating, bring a pot of water to a boil. Add snow peas and blanch for 1 to 2 minutes. Transfer with a slotted spoon to a bowl of cold water. Drain and blot dry.
- Make the salad: Combine snow peas, cabbage, carrots, and peanuts in a bowl. Add tofu and marinade and toss gently to combine.
Reviews
We all liked it. I used 2 cups of coleslaw mix instead of a head of cabbage and carrots. I used half a container of tofu as it instructs and saved the remainder for another recipe.
I really love this salad! I’m new to tofu and this salad was a GREAT place to start! I followed the recipe and it was delicious but next time I will add some onion and go a little heavier on the ginger. Maybe a few ramen noodles to go with the peanut topping!
It was great when I listened to the reviews by doubling the marinade ingredients. Also, I used an entire 16 oz container of soft tofu sauteed beforehand to firm up and 4 cups of red cabbage. This is actually enough for a family of 4.
Absolutely delicious!
This salad is delicious as is!
Made it for a party, and it seemed to be a hit. I doubled the amount of dressing as recommended and increased the amount of vegetables. Since I’m not too skilled at making Asian dishes, this encourages me to try more.
Will definitely make again. No changes to recipe.
A splash of seasoned vinegar and a little salt made a world of difference. It’s a definite keeper.
Was really tasty but definitely drain tofu and double sauce.
As written this just didn’t work for us at all. The flavor was promising but there wasn’t close to enough liquid to dress 4 cups of veggies.
This was delicious! The only thing I di differently from the recipe is to squirt some lemon on at the table as the dressing, in my opinion, needed some acid. I will definitely make this delicious, nutritious recipe again. Thanks!
great Recipes
use 1 tbp sugar instead of chili sauce, double the sauce ingredients, double snow peas, add 3 tbp rice wine vinegar
so…some will think it’s not fair that I gave it 4 stars when I’m not technically rating the original recipe BUT if not for this recipe I would have never had what I had just a short half hour ago! AMAZING!!! I always read through the reviews, for what they’re worth. Initially I was very turned off by the sweet chili sauce. It’s so goopy! Not my fave. But then someone said leave it out and add some sugar. BRILLIANT!!! So I began by pressing the tofu. then I shredded half a head of cabbage and grated up one carrot and threw in a big handful of peanuts. Looked good already. I made up the marinade omitting the chili sauce and added sugar. Not so good but really what did I expect right? So I added a T of rice wine vinegar. Hmmm…then I added another, a squeeze of lemon and a total of 1 T sugar. OH WOW! I poured that over the cabbage, totally forgetting its original intent to marinate my tofu! so I just threw the chopped up tofu in, mixed it all together and yummed my way through half the bowl. I literally had to stop myself from eating the whole bowl!!! OH WOW!!! hence the 4 stars-because on my own I never would have come up with this…and believe me I will probably eat the other half tonight for dinner and I know I will have this at least once a week from now on! I LOVE LOVE LOVE IT!!!
excellent recipe! sweet chilly sauce with garlic and peanuts is a good combination. I added lemon juice and some cilantro too! yummy..
We liked this. I think we should have used all the tofu as now there is this tiny bit leftover. I did not have peanuts so used slivered almonds.
I doubled the sauce but overall a good salad. Have made a few times.
Fantastic! It was so flavorful and delicious.
I was VERY leary about not cooking the tofu, but it turned out amazing. I love this salad– beautiful and delicious!
Excellent!!
yum! A few alterations: I used 1/2 a head of red cabbage, a full block of tofu, a small bag of frozen snow peas (I sauteed them before adding to salad), spicy pepper oil instead of sesame oil, and no ginger. I pressed the tofu as was suggested and also sauteed it in a portion of the marinate. I doubled the marinate and mixed in over the cabbage and snow peas before adding the sauteed tofu. This is a new favorite for sure!