I had some sheet tofu left from making this soup and I was wondering what to make with it. I then realized that I had bookmarked a recipe forever ago where it was referred to as soy curls: this Napa cabbage salad with sesame-ginger soy curls, in which the soy mimics chicken.
This salad was surprisingly good! I actually really enjoyed the soy curls cooked this way, slightly charred and with lots of flavor. The salad was simple, but added up to more than the sum of its parts.
For the soy curls
2 cups soy curls
2 Tbsp. sesame oil
3 Tbsp. soy sauce (or gluten-free tamari)
2 Tbsp. rice wine vinegar
1 Tbsp. brown sugar
1 tsp. mustard
2 Tbsp. minced fresh ginger
1 or 2 shallots, finely sliced
salt, pepper and chili flakes, to taste
For the salad
½ Napa cabbage, shredded
1 large carrot, shredded
3 Tbsp. red wine vinegar
sesame oil, to taste
almond slices, for garnish (optional, omit for a nut-free version)
Place soy curls in a medium size bowl. Bring 4 cups of water to a boil and pour over the soy curls. Cover the bowl with a plate and let the curls reconstitute; this takes about 3-5 minutes. Strain and squeeze out excess water with your hands and set aside.
In a large skillet, heat the sesame oil on medium-high heat for about 2 minutes. Add soy curls and all other ingredients. Cook on high heat for about seven minutes until soy curls are lightly browned and become a little crispy. Don't stir excessively, or else the soy curls won't brown or crisp. Stir only every minute or so. Add a little water if things are getting sticky or cooking too quickly.
In a large bowl, toss together the cabbage, carrot, sesame oil, and vinegar. Season with salt and pepper, and plate the salad. Put soy curls on the bed of cabbage, garnishing with the almond slices.