CRUNCHY VIETNAMESE CABBAGE SALAD WITH PAN-SEARED TOFU
Cabbages are the quintessential storage vegetable. You can cut a cabbage in quarters or thirds and use one piece at a time. The other hunks will keep, wrapped well in the vegetable crisper, for at least two weeks, and potentially a lot longer if you mist them with water every once in a while. That means you can buy one large cabbage and use it several times for different recipes, experiencing the deceptively versatile vegetable many ways. Fried tofu turns this Vietnamese-inspired slaw into more of a meal.
Provided by Melissa Clark
Categories easy, quick, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
- 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.
- In a large bowl, toss together tofu, cabbage, carrot, peanuts, cilantro and vinaigrette. Garnish with more peanuts and cilantro.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 17 grams, Carbohydrate 16 grams, Fat 22 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 1094 milligrams, Sugar 7 grams, TransFat 0 grams
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Khan.jahangir Khan jahangir
[email protected]This is one of my favorite salads! It's always a hit when I bring it to potlucks.
Inamulhuq
[email protected]This salad is so refreshing and flavorful. It's the perfect summer dish.
Isaiah Newport
[email protected]I'm not a vegan, but I really enjoyed this salad. It's a great way to get more vegetables in my diet.
Solomon chizuru Perfect
[email protected]This salad is a great make-ahead dish. You can make it the night before and it will still be delicious the next day.
Hamza rafiq
[email protected]I love the crunch of the cabbage in this salad. It's a great contrast to the soft tofu.
sikander warraich
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of protein, thanks to the tofu.
Juanetta Victor
[email protected]The dressing for this salad is amazing! It's the perfect combination of sweet, sour, and salty.
Konard
[email protected]This salad is so easy to make, and it's a great way to use up leftover cabbage. I also love that it's vegan, so I can feel good about eating it.
Javier reyes
[email protected]I'm not usually a fan of tofu, but this recipe changed my mind. The tofu was crispy on the outside and tender on the inside, and it paired perfectly with the crunchy cabbage.
Anisha Louise
[email protected]This salad was a hit at my last potluck! The cabbage was crunchy and refreshing, and the tofu was perfectly seared. The dressing was also delicious, with a nice balance of sweet and sour.