- Marinade:
- 1/4 cup light coconut milk
- 2 tablespoons curry powder
- 1 tablespoon minced garlic
- 1 tablespoon reduced-sodium soy sauce
- 1 (14 ounce) container extra-firm tofu, drained, patted dry, and cut into 1/2-inch-thick, 1×2-inch strips
- Dressing:
- 1/3 cup rice wine vinegar
- 1/4 cup unsalted peanut butter
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon honey
- 2 teaspoons minced garlic
- 1/2 teaspoon red curry paste (sold in the ethnic food section of most supermarkets)
- Salad:
- 1 head napa cabbage, thinly sliced
- 3 medium red bell peppers, julienned
- 6 medium carrots, julienned
- 1 cup thinly sliced scallions
- 1/3 cup chopped fresh cilantro
- Prepare marinade. In small bowl, combine coconut milk, curry powder, garlic, and soy sauce. Place tofu in wide bowl, add marinade, and turn each piece to coat. Marinate at least 1/2 hour and up to 4 (cover and chill in refrigerator if more than 2 hours).
- Preheat broiler. Arrange tofu slices in single layer on foil-lined baking sheet. Coat lightly with cooking spray and broil 4 minutes. Gently turn tofu, coat lightly with spray, and broil 4 minutes longer or until golden brown. Remove from broiler and cool slightly.
- Make dressing. In medium bowl, whisk together vinegar, peanut butter, soy sauce, lime juice, honey, garlic, and curry paste.
- Assemble salad. In large bowl, combine cabbage, peppers, carrots, scallions, tofu, and half of the cilantro. Add dressing and toss well to coat. Divide among 4 bowls and top with remaining cilantro.