Ingredients

Start to finish 20 minutes

1/2 cup slivered almonds
1 large head romaine lettuce (or 2 romaine hearts)
3 cups shredded Chinese cabbage
10 to 12 ounces seasoned tofu, cut into 2-inch-long matchsticks
1/2 cup seasoned rice vinegar
4 teaspoons honey
1 tablespoon minced pickled ginger
1 teaspoon pickled ginger juice (retained from pickled ginger)
2 to 4 teaspoons toasted sesame seed oil

Directions

Preheat oven to 300 F.

Arrange the almond slivers on a rimmed baking sheet and toast in the oven 10 to 12 minutes, or until just golden and fragrant. Remove from the oven and set aside to cool.

Slice the romaine into thin (about 1/2-inch) shreds. Wash with cool water, spin dry and transfer to a large serving bowl. Add the cabbage and toss.

In a small bowl, whisk together the vinegar, honey, pickled ginger, ginger juice and sesame oil. Just before serving, toss the lettuce mixture with the dressing. Top the greens with strips of tofu and garnish with almonds. Makes 2 to 4 servings.