Crunchy Cabbage Salads | Plant-Based Recipes

Ingredients

• 3 tbsp seasoned rice vinegar
• 1 tbsp sriracha
• 2 tbsp low-sodium tamari
• 1 Valencia orange, half juiced and half peeled and chopped
• 1 garlic cloves, peeled and minced
• 2 tbsp light brown sugar
• 10 oz organic extra firm tofu, patted dry and torn into bite-size pieces
• 2 tbsp toasted sesame oil
• 2 oz shredded green cabbage
• 1 head Roma crunch lettuce, shredded
• 4 oz sugar snap peas, thinly sliced
• 1 tbsp white sesame seeds
• 1/4 cup crispy onions
• 2 tbsp vegetable oil