Crunchy Vietnamese Cabbage Salad With Pan-Seared Tofu - cooking recipe

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

Preparation

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.