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Hoisin Tofu Salad with Pickled Carrots

Hoisin Tofu Salad with Pickle Carrots

This Hoisin Tofu Salad features golden tofu braised in a hoisin sake glaze paired with spicy pickled carrots served on a bed of shaved red cabbage and torn frisée.
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Prep Time 30 minutes
Cook Time 25 minutes
Pickling Time 2 hours
Servings: 4
Course: Main Course, Salad
Ingredients Equipment Method Notes

Ingredients
  

Pickled Carrots
  • 1 large carrot peeled and shaved into ribbons
  • 1 jalapeño sliced thinly
  • 1 cup rice wine vinegar
  • ½ cup water
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 2 bay leaves
Hoisin Tofu
  • 1 clove garlic minced
  • 1 tbsp fresh ginger minced
  • ¼ cup sake
  • 3 tbsp soy sauce
  • 1 tbsp hoisin sauce heaping
  • 1 tsp sesame oil
  • 2 tbsp honey
  • 2 tbsp neutral oil I used canola
  • 1 brick tofu sliced into triangles
Hoisin Tofu Salad
  • ¼ head red cabbage shaved thin
  • ¼ head frisée torn into bite-sized pieces
  • 1 tbsp sesame oil
  • 1 lime juiced
  • ½ tsp salt
  • ⅓ cucumber cut into batons
  • 4 radishes julienne
  • 1 batch Pickled Carrots see above
  • 1 batch Hoisin Tofu see above

Equipment

  • 1 small saucepan
  • 1 Large skillet
  • 1 mandoline

Method
 

For the Pickled Carrots
  1. Place the carrots and jalapeño in a small bowl and set them aside.
    1 large carrot, 1 jalapeño
  2. Pour the rice wine vinegar, water, sugar, and salt into a small saucepan. Add the bay leaves and place over medium heat. Simmer until the sugar dissolves.
    1 cup rice wine vinegar, ½ cup water, 1 tbsp granulated sugar, 1 tsp salt, 2 bay leaves
  3. Pour the vinegar mixture over the carrots and let cool to room temperature. Cover and let pickle for at least 2 hours. **
For the Tofu
  1. Place the garlic, ginger, sake, soy sauce, hoisin sauce, honey, and sesame oil in a bowl and whisk to combine. Set aside.
    1 clove garlic, 1 tbsp fresh ginger, ¼ cup sake, 3 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tsp sesame oil , 2 tbsp honey
  2. Heat the oil in a large skillet until shimmering. Add the tofu and sear on both sides until golden. About 3 minutes a side. ***
    2 tbsp neutral oil, 1 brick tofu
  3. Pour the hoisin mixture over the tofu and bring it to a boil. Reduce to a simmer and cook for 15 minutes, flipping the tofu frequently. Take the tofu off of the heat and set it aside. 
For the Salad
  1. Place the cabbage and frisée in a large bowl and add the sesame oil, lime juice, and salt. Toss to coat.
    ¼ head red cabbage, ¼ head frisée, 1 tbsp sesame oil, 1 lime, ½ tsp salt
  2. Pile the cabbage mixture into bowls and top with the radish, cucumber, tofu, and pickled carrots. Serve immediately. 
    ⅓ cucumber, 4 radishes, 1 batch Pickled Carrots, 1 batch Hoisin Tofu

Notes

**If pickling overnight, let the carrots cool to room temperature, cover, and transfer to the fridge. 
***Resist the urge to play with the tofu while it is searing. If you attempt to flip the tofu before a nice crust has formed the tofu will stick and tear. Once the tofu is golden it will release from the skillet easily.