It’s too hot to turn on the oven. No kidding. So we’re eating a ton of salads in my house lately — as, I assume, you can tell from the posts on this blog, which have mostly been piles of vegetables and ice cream.
But at some point last week, I decided we needed to change up the flavors a little bit. Time to revisit the Eastern Hemisphere and eat something filled with soy, ginger, peanuts and cabbage. To serve something like a stir-fry, but without, you know, all of that heat.
So I came up with this recipe, with tofu inspired by this recipe by Minimalist Baker. She puts her tofu in spring rolls and serves them with sauce on the side; mine is tossed in the excess sauce and served over a fresh cabbage, carrot, pepper and mushroom slaw — a different take on the vegetable piles of last week.
This does take a lot of dishes, but it’s totally worth it. You get a yummy vegan meal that’s hearty and satisfying while also somehow summery. Enjoy!