Name: Crunchy Vietnamese Cabbage Salad With Pan-Seared Tofu
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
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

Recipe by Kumquat the Cats fr

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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
Serves:
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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

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.

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RECIPE MADE WITH LOVE BY

@Kumquat the Cats fr

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@Kumquat the Cats fr

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"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."

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creation by Kumquat the Cats fr

3/20/2012

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.