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Crunchy Vietnamese Cabbage Salad With Pan-Seared Tofu



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.