Crunchy Vietnamese Cabbage Salad With Pan-Seared Tofu

Submitted by Kumquat the Cats fr

"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."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

ingredients

• 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

directions

1. 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.
2. 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.
3. In a large bowl, toss together tofu, cabbage, carrot, peanuts and cilantro and vinaigrette. Garnish with more peanuts and cilantro.