Cabbage Crunch Salad with Sticky Ginger Tofu

[@Scor-ah]

Oh yummm all my favorite ingredients, cant wait to make this.

[@RC2214]

A good idea if you don't have both cabbage green and red you can also use Bok Choy which is also good, I have tried it's delicious 🙂

[@SarahsVeganKitchen]

This looks so delicious! Cabbage is one of my fave salad bases. Can't beat the crunch!

[@GoodEatings]

So happy you like the look of it Sarah - I love the crunch of cabbage too! :)

[@mikeskylark1594]

Salad presented well

[@cintialais9688]

Malin, I love your Chanel. I descovered recently, but I can't stop to see. You're so kind, love your Voice. Kisses from Brazil. Cíntia. 😘😘🌷

[@samslife8073]

Love the dish !! That sticky tofu looked amazing 🤯🤤

[@gaoldias]

We just made this tonight. Absolutely delicious!

[@luisaleonardi666]

Thanks for your great suggestions for colorful salads and tasty tofu recipes. Love them always.

[@GoodEatings]

That is entirely my pleasure! Happy you enjoy :)

[@CristinaTaborda]

Receita deliciosa muito bem preparada. Gostei bastante e parece ficar muito boa.

[@rikmobach9272]

ooeeeh this looks good. I think I'm making it tonight, adding some thick noodles would really work in my opinion.

[@GoodEatings]

Happy you like the look of it and I hope it turned out well when you made it! Noodles would totally be a great addition :)

[@beansman6462]

This looks great

[@jwilli7434]

Excellent video as always! Your recipes are not only delicious but also beautiful to look at. I love how you style your food; it makes it even more inviting.

[@GoodEatings]

So happy you liked the video and the look of the salad! Many thanks for your kind words :)

[@Mimulus2717]

I love hearing you say: "And that's the (fill in the blank) done!" I feel it is your catch phrase among so many other lovely things you say. This salad looks incredibly delicious and such beautiful videography. Do you and Rob like Japanese curry? I feel like it is something you could put your unique stamp on. I loosely follow the justonecookbook recipe for the curry roux and add kabocha squash. potato, carrot, zucchini, eggplant, mushrooms and bokchoy. and tofu of course. Hope the spring flowers showing their sunny faces for you in Malmo and that you will be out in garden soon picking the first of spring herbs. Hugs to you both!

[@GoodEatings]

Haha, that is so funny - I don't think I'm 100% aware that I say that all the time! Very happy you like the look of the video and salad, thank you for the kind words :) And many thanks for the meal suggestion. I have actually never had Japanese curry. I'll have to check out the book you mentioned :) x

[@Mimulus2717]

@@GoodEatings Its not vegan, but many recipes easily veganized. And I use the website, not the actual cookbook, but I am sure that is good too. I avoid wheat too and find I really love japanese (and most asian) foods! I am making Nukazuke tsukemono currently...rice bran pickles. They are delicious!

[@irenama]

I love this sweater 😍

[@loriwilliams2167]

I know, her clothes are so cute 😍

[@thisgoldenhome]

YUM! I am so excited to make this salad! Always love your recipes. :)

[@GoodEatings]

So happy to hear that! I hope you enjoy when you make it :)

[@phillippinter7518]

From a scientific perspective Considering that raw firm tofu is roughly 80% water, it probably doesn't have much capacity to absorb a liquid marinade, so adding the marinade later in the cooking process when a large part of the water is cooked off out seems it would make more sense if your goal is flavor (and not wasting marinade)

[@GoodEatings]

I think this is true in practice as well unless you've started with an extra firm tofu and worked a little bit to remove as much liquid from the tofu as possible before marinating. For me this is THE way to cook tofu in a pan though hands down, it really does carry all that flavour from the marinade so well :)

[@Alaskaventureswithbrodie]

I cannot wait to make this! Your meals are always so delicious. And the time that you put in your editing and how beautiful they are amazing. Thank you so much for sharing.

[@GoodEatings]

Thank you kindly Satacy for the sweet message! Hope you enjoy the salad when you make it :)

[@MAC-op5fc]

Looks so tasty and healthy! Will give it a try. Thanks!

[@GoodEatings]

yay, hope you enjoy :)

[@marykaren7542]

Another great recipe! Thanks!

[@HardcorebergO]

Amazing looking salad! I'd love to dive into that one. I heard that the vegetables when elongated like paprika the very cells are having the same lenght. So when we cut'em julienne style we should keep the stripes that way there fore we loose less liquid and the crunch factor builds (and losing less vitamins and minerals or something like that) but please double check this knowledge. Just in case I am wrong. I just learned it in a kitchen when I was working with various chefs. And it surfaced like a kitvhen legend. 😅 Anyhow. I am keep recommending your channel to my friends since I think your calm and practical vibe and aspiration of aesthetics gives a flavour to these cooking minutes. Just so you get some feedback on your efforts ♡

[@GoodEatings]

Glad you like the look of the salad Laszlo! And very interesting observation and thoughts regarding the peppers, never heard that before but am definitely intrigued now :)

[@davidthescottishvegan]

That Crunchy cabbage salad looks yummy 😋 Malin and I don't eat enough cabbage. I am planning to make Malin's Super Green Salad with Creamy Dressing later this month. Another excellent video and love 🥰 it. Love 💕❤Malin & Rob.

[@GoodEatings]

Thanks as always David :) Maybe this is your cue then to get some more cabbage in! This salad has definitely inspired more crunchy cabbage on my own plate. Hope the super green salad comes out yummy and enjoy! x

[@DavidPerez-xh9og]

NYC one ❤️