Time: 30 minutes
Recipe
Crunchy Vietnamese Cabbage Salad With Pan-Seared Tofu
Published: March 9, 2012
Andrew Scrivani for The New York Times
Crunchy Vietnamese cabbage salad with pan-seared tofu.
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3 1/2 tablespoons soy sauce
2 teaspoons light brown sugar
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1/2 jalapeño, seeded and minced
1 garlic clove, minced
4 tablespoons peanut oil
1/2 pound extra-firm tofu, cut into slabs, 3/4 inch thick
6 cups shredded cabbage
1 large carrot, grated
1/3 cup coarsely chopped roasted, salted peanuts, plus more to serve
2 tablespoons chopped cilantro, plus more to serve.
1. To make vinaigrette, whisk together 2 tablespoons soy sauce, brown sugar,
1 1/2 teaspoons fish sauce, lime zest and juice, jalapeño and garlic. Whisk in 3 tablespoons peanut oil.
2. 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.
3. In a large bowl, toss together tofu, cabbage, carrot, peanuts, cilantro and vinaigrette. Garnish with more peanuts and cilantro.
Yield: 4 servings.
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