Warm Cabbage Salad With Crispy Tofu
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 28 ounces soft tofu, halved lengthwise and sliced crosswise
- salt and pepper
- 3⁄4 cup plus 3 tablespoons vegetable oil
- 5 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 -2 teaspoon asian chili-garlic sauce
- 14 ounces green coleslaw mix
- 3⁄4 cup dry roasted peanuts, chopped
- 4 scallions, sliced thin
- 1⁄2 cup fresh cilantro leaves
- 1⁄2 cup chopped of fresh mint
- 3⁄4 cup cornstarch
- 1⁄4 cup cornmeal
directions
- Spread tofu over paper towel-lined baking sheet. Drain for 20-30 minutes, press gently, season with salt and pepper.
- Whisk 3 tablespoons oil, vinegar, soy sauce, sugar and chili-garlic sauce together in a bowl, cover and micorowave until simmering, 1-2 minutes. Measure out and reserve 2 tablespoons dressing separately for drizzling over tofu. Toss remaining dressing with coleslaw mix, peanuts, scallions, cilantro, and mint.
- Combine cornstarch and cornemeal in shallow dish. Coat tofu thoroughly with mixture, press gently to adhere mix, transfer to wire rack set in rimmed backing sheet.
- Heat remaining 3/4 cup oil in a nonstick skillet over medium high heat until shimmering. Working in batches cook tofu until crisp and gold on all sides, about 4 minutes. Remove, let excess oil drip off, place on paper towel lined plate, drizzle tofu with reserved dressing and serve with cabbage salad.
- Recipe adapted from American Test Kitchens "The Complete Vegetarian Cookbook".
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