Crunchy Vietnamese Cabbage Salad With Pan Seared Tofu Recipes

CRUNCHY VIETNAMESE CABBAGE SALAD WITH PAN-SEARED TOFU

Crunchy Vietnamese Cabbage Salad With Pan-Seared Tofu image

I recently cut this out of the NYTimes food section, made it last night and it turned out great. BF really liked it too. I omitted the fish sauce, but if you want to add it go ahead. Also I reduced the peanut oil from 4 tablespoons to 2 tablespoons. You could probably get away with less than that. A 14 ounce bag of cole slaw mix can be substituted for the 6 cups cabbage and 1 large carrot. I served this with rice.

Provided by Kumquat the Cats fr

Categories Soy/Tofu

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

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

Steps:

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.
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.
In a large bowl, toss together tofu, cabbage, carrot, peanuts and cilantro and vinaigrette. Garnish with more peanuts and cilantro.

Nutrition Facts : Calories 226.9, Fat 15.3, SaturatedFat 2.5, Sodium 921.5, Carbohydrate 16, Fiber 5.3, Sugar 7.9, Protein 11.1

CRUNCHY VIETNAMESE CABBAGE SALAD WITH PAN-SEARED TOFU

Crunchy Vietnamese Cabbage Salad With Pan-Seared Tofu image

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

Ingredients

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

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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