Crunchy Vietnamese Cabbage Salad With Pan-seared Tofu

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

• 1 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.
• 2 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.
• 3 in a large bowl, toss together tofu, cabbage, carrot, peanuts and cilantro and vinaigrette. garnish with more peanuts and cilantro.