Crunchy Vietnamese Cabbage Salad With Pan-Seared Tofu

Time: 30 minutes

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.

NEW YORK TIMES