Crunchy Vietnamese Cabbage Salad with Pan Seared Tofu Recipe adapted from The New York Times
A great tasting salad that makes for delicious left-overs the next day.
3-1/2 tbsp. soy sauce
2 tsp. brown sugar
2 tsp. Asian fish sauce Juice & zest from one lime
Half a jalapeño, seeded & minced
1 clove garlic
4 tbsp. oil
1/2 pound extra-firm tofu, cut into 3/4-inch thick pieces
6 c. shredded cabbage
1 large carrot, grated
1/3 c. coarsely chopped, roasted salted peanuts
2 tbsp. chopped cilantro, plus more for garnish
Make vinaigrette by whisking together 2 tbsp. soy sauce, brown sugar, 1-1/2 tsp. fish sauce, lime juice and zest, jalapeño and garlic. Whisk in 3 tbsp. oil.
Pat tofu dry with paper towels. Heat 1 tbsp. oil in skillet until shimmery. Add tofu and cook about 3 minutes without moving, until golden brown. Flip and cook 2 more minutes. Transfer to paper towel. In a small bowl, whisk 1-1/2 tbsp. soy sauce and 1/2 tsp. fish sauce. Move tofu to a cutting board and brush both sides with the mixture. Cut into bite size pieces.
In a large salad bowl, toss cabbage, carrot, peanuts, cilantro, tofu and vinaigrette. Garnish with more peanuts and cilantro.
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