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From Dorothy McNett's recipes at www.dorothymcnett.com. Crispy, smooth, sweet, sour, spicy...it's got it all!
1 small cake medium firm tofu, or seitan
Cut the tofu or seitan into evenly shaped bite sized pieces and toss with the rice wine vinegar and sugar. Marinate about 30 minutes to allow flavors to blend. Place the cabbage in a large salad bowl and add the onions, water chestnuts and peanuts. Add the marinated tofu mixture. In a measuring cup, whisk together the remaining ingredients for the dressing and toss into the salad.
Recipe created 1994-05-17.