Xie Xies Tofu Salad With Pickled Vegetables
Ingredients
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 1 pound red cabbage, finely shredded (4 cups)
- 1 tablespoon Sriracha chile sauce
- 1 1/2 tablespoons Asian fish sauce
- 1 tablespoon sugar
- 1 pound carrots, finely julienned
- One 14-ounce block firm tofu, drained and patted dry
- 1 tablespoon vegetable oil
- 3/4 cup low-sodium soy sauce
- 1/4 cup fresh lemon juice
- 1/4 cup fresh orange juice
- 1/4 cup plus 2 tablespoons mayonnaise
- 1 teaspoon sugar
- Salt and freshly ground pepper
- 5 ounces mesclun salad greens
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