Napa Cabbage-and-Tofu Salad with Orange-Ginger Vinaigrette

Ingredients

• 0.3 teaspoon pepper black
• 2 cups broccoli florets 
• 1.5 teaspoons sesame oil dark
• 1 tablespoon cilantro leaves fresh chopped
• 1 teaspoon ginger fresh minced peeled
• 2 inch ginger fresh peeled
• 0.3 cup green onions thinly sliced
• 1 teaspoon soya sauce low-sodium
• 4 cups napa cabbage chinese thinly sliced ()
• 3 tablespoons orange juice fresh
• 2 teaspoons orange rind grated
• 2 teaspoons rice vinegar 
• 0.3 teaspoon salt 
• 2 teaspoons sesame seed toasted
• 10  snow peas trimmed cut lengthwise into thin strips
• 12.3 ounce spicy tofu firm drained cut into 1/2-inch cubes reduced-fat
• 4 cups water 
• 1 tablespoon slightly white wine sweet ( rice wine) (such as Riesling)

Equipment

• bowl
• paper towels
• sauce pan
• whisk

Directions

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.
3. Add the cabbage, green onions, and snow peas; cook 30 seconds.
4. Drain and rinse with cold water; drain well.
5. Place the cabbage mixture on several layers of paper towels, and cover with additional paper towels.
6. Let stand 5 minutes, pressing down occasionally.
7. Combine broccoli mixture, tofu, sesame seeds, salt, and pepper in a large bowl.
8. Add vinaigrette, tossing to coat.