Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2          head  shredded white cabbage
     1/2          head  shredded red cabbage
  4                     green onions -- slivered
                        slivered pieces of fresh jicama
                        medium-firm tofu -- marinated in enough
                        flavored rice wine vinegar to absorb the
                        flavors -- about 1/3 cup to 1
  1                cup  tofu cube
     1/2           cup  olive or sunflower oil
  1 1/2    tablespoons  sesame oil
  3        tablespoons  red wine vinegar
  2             cloves  garlic -- peeled and diced or
                        pressed
  3        tablespoons  soy sauce
     1/4      teaspoon  The Zip
     1/2      teaspoon  Szechuan pepper -- optional
     1/4      teaspoon  sugar

Preparation:

Place the cabbage in a large salad bowl and add the onions and jicama. Marinate the tofu about 30 minutes in the rice wine vinegar and then add it all to the cabbage. In a measuring cup, whisk together the remaining ingredients for the dressing and toss into the salad. Chopped salted peanuts are also nice with this.

Nutritional Information:

257 Calories (kcal); 21g Total Fat; (68% calories from fat); 5g Protein; 17g Carbohydrate; 0mg Cholesterol; 3101mg Sodium