Napa cabbage leaves serve as a light and refreshing wrapper for crispy fried tofu and your favorite julienned fresh vegetables. Dress it up with a miso ginger dressing.
Cut or grate a variety of vegetables and set aside: grated carrots, watermelon radish matchsticks, half moon slices of salad turnips, chopped pea shoots etc.
Peel, rinse and dry the outer leaves of the napa cabbage and set aside.
Mix up a dressing of miso, garlic, apple cider vinegar and maple syrup or honey (add some hot sauce if you like).
Slice tofu into ½ inch thick rectangles and season with salt. Heat oil in a skillet over medium high heat and fry tofu until golden and crispy.
To serve, fill the napa cabbage leaves with slices of tofu, vegetables and drizzle with dressing.
