Crunchy Vietnamese Cabbage Salad With Pan-Seared Tofu

Yield 4 servings

Time 30 minutes

  • 3 ½ tablespoons soy sauce
  • 2 teaspoons light brown sugar
  • 2 teaspoons Asian fish sauce
  •  Zest and juice of 1 lime
  • ½ jalapeño, seeded and minced
  • 1 garlic clove, minced
  • 4 tablespoons peanut oil
  • ½ pound extra-firm tofu, cut into slabs, 3/4 inch thick
  • 6 cups shredded cabbage
  • 1 large carrot, grated
  •  cup coarsely chopped roasted, salted peanuts, plus more to serve
  • 2 tablespoons chopped cilantro, plus more to serve.
  1. To make the 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.Pat the tofu dry with paper towels.
  2. 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.
  3. 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.In a large bowl, toss together tofu, cabbage, carrot, peanuts, cilantro and vinaigrette. Garnish with more peanuts and cilantro.