4 cups shredded cabbage
1 medium red bell pepper, thinly sliced
4 green onions, white and light green
1/2 cup coarsely chopped fresh cilantro
1 block of tofu, cubed
1/4 cup salted roasted peanuts or cashews
Dressing:
8 tsp seasoned rice vinegar
2 tsp brown sugar
2 tsp soy sauce
Cube the tofu, wrap in paper towels, and press for 20 minutes to remove excess water. Fry the tofu in canola oil until lightly browned.
In a medium bowl, mix together the cabbage, bell pepper, green onions, cilantro, tofu, and nuts.
To make the dressing, mix the ingredients and shake well. Toss with slaw tofu mixture.
Make-ahead notes: can be made a day ahead and stored in the refrigerator. If sending this for lunch, be sure to give your child instructions for tossing the dressing with the salad at lunchtime.
