Crunchy Vietnamese Cabbage Salad With Pan-Seared Tofu
Ingredients
- 3 1/2 tablespoons soy sauce
- 2 teaspoons light brown sugar
- 2 teaspoons Asian fish sauce
- 1 lime
- 1/2 jalapeno, minced, seeded and
- 1 garlic clove, minced,
- 4 tablespoons peanut oil
- 1/2 pound extra-firm tofu, cut into slabs, 3/4 inch thick
- 6 cups cabbage, shredded
- 1 large carrot, grated,
- 13 cup roasted, coarsely chopped, salted peanuts, plus more to serve
- 2 tablespoons cilantro, chopped, plus more to serve.
Directions
To make vinaigrette, whisk together 2 tablespoons soy sauce, brown sugar, 1 1/2 teaspoons fish sauce, lime zest and juice, jalapeno and garlic.Whisk in 3 tablespoons peanut oil.
Pat the tofu dry with paper towels.
Heat the remaining 1 tablespoon peanut oil in a large skillet, preferably nonstick.
When it shimmers, add the tofu.
Cook 3 minutes without moving, until golden brown on the bottom.
Flip and cook 2 minutes more.
Transfer to a paper towel-lined plate.
In a small bowl, whisk together the remaining 1 1/2 tablespoons soy sauce and 1/2 teaspoon fish sauce.
Move the tofu to a cutting board, and brush both sides of each slice generously with this mixture.
Cut tofu into bite-size pieces.
In a large bowl, toss together tofu, cabbage, carrot, peanuts, cilantro and vinaigrette.
Garnish with more peanuts and cilantro.