Prep 20 mins
Cook 10 mins
I recently cut this out of the NYTimes food section, made it last night and it turned out great. BF really liked it too. I omitted the fish sauce, but if you want to add it go ahead. Also I reduced the peanut oil from 4 tablespoons to 2 tablespoons. You could probably get away with less than that. A 14 ounce bag of cole slaw mix can be substituted for the 6 cups cabbage and 1 large carrot. I served this with rice.
- 3 1⁄2 tablespoons soy sauce
- 2 teaspoons light brown sugar
- 2 teaspoons asian fish sauce (optional)
- 1 lime, zest and juice
- 1⁄2 jalapeno, seeded and minced
- 1 garlic clove, minced
- 2 tablespoons peanut oil
- 1⁄2 lb extra firm tofu, cut into slabs 3/4 inches thick
- 6 cups cabbage, shredded
- 1 large carrot, grated
- 1⁄3 cup peanuts, roasted & salted, coarsely chopped, plus more to serve
- 2 tablespoons cilantro, chopped, plus more to serve
- To make vinaigrette, whisk together 2 tablespoons soy sauce, brown sugar, 1 1/2 teaspoons fish sauce (if using), lime zest and juice, jalapeno and garlic. Whisk in 1 tablespoon peanut oil.
- Pat the tofu dry with paper towels. Heat the remaining 1 tablespoon peanut oil in a large non-stick skillet. When it simmers, add the tofu. Cook 5 minutes without moving, until golden brown on the bottom. Flip and cook 4 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 (if using). 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 and cilantro and vinaigrette. Garnish with more peanuts and cilantro.