Napa Cabbage-And-Tofu Salad With Orange-Ginger Vinaigrette

• Vinaigrette:
• 2 teaspoons grated orange rind
• 3 tablespoons fresh orange juice
• 1 tablespoon mirin (sweet rice wine) or slightly sweet white wine (such as Riesling)
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon minced peeled fresh ginger
• 2 teaspoons rice vinegar
• 1 1/2 teaspoons dark sesame oil
• 1 teaspoon low-sodium soy sauce
• 1/4 teaspoon salt
• Salad:
• 4 cups water
• 1 (2-inch) slice peeled fresh ginger
• 2 cups broccoli florets
• 4 cups thinly sliced napa (Chinese) cabbage
• 1/4 cup thinly sliced green onions
• 10 snow peas, trimmed and cut lengthwise into thin strips
• 1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes
• 2 teaspoons sesame seeds, toasted
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

1. To prepare the vinaigrette, combine the first 9 ingredients in a small bowl; stir well with a whisk, and set aside.
2. To prepare the salad, bring the water and ginger slice to a simmer in a large saucepan; add broccoli florets. Cook 1 minute. Add the cabbage, green onions, and snow peas; cook 30 seconds. Drain and rinse with cold water; drain well. Place the cabbage mixture on several layers of paper towels, and cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine broccoli mixture, tofu, sesame seeds, salt, and pepper in a large bowl. Add vinaigrette, tossing to coat.

vinaigrette, orange rind, orange juice, mirin, fresh cilantro, fresh ginger, rice vinegar, sesame oil, soy sauce, salt, salad, water, fresh ginger, broccoli florets, cabbage, green onions, snow peas, firm tofu, sesame seeds, salt, black pepper

Taken from www.myrecipes.com/recipe/napa-cabbage-and-tofu-salad-with-orange-ginger-vinaigrette (may not work)