Warm Cabbage Salad With Crispy Tofu - cooking recipe

Ingredients

28 ounces soft tofu, halved lengthwise and sliced crosswise
salt and pepper
3/4 cup plus 3 tablespoons vegetable oil
5 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons sugar
1 -2 teaspoon asian chili-garlic sauce
14 ounces green coleslaw mix
3/4 cup dry roasted peanuts, chopped
4 scallions, sliced thin
1/2 cup fresh cilantro leaves
1/2 cup chopped of fresh mint
3/4 cup cornstarch
1/4 cup cornmeal

Preparation

Spread tofu over paper towel-lined baking sheet. Drain for 20-30 minutes, press gently, season with salt and pepper.
Whisk 3 tablespoons oil, vinegar, soy sauce, sugar and chili-garlic sauce together in a bowl, cover and micorowave until simmering, 1-2 minutes. Measure out and reserve 2 tablespoons dressing separately for drizzling over tofu. Toss remaining dressing with coleslaw mix, peanuts, scallions, cilantro, and mint.
Combine cornstarch and cornemeal in shallow dish. Coat tofu thoroughly with mixture, press gently to adhere mix, transfer to wire rack set in rimmed backing sheet.
Heat remaining 3/4 cup oil in a nonstick skillet over medium high heat until shimmering. Working in batches cook tofu until crisp and gold on all sides, about 4 minutes. Remove, let excess oil drip off, place on paper towel lined plate, drizzle tofu with reserved dressing and serve with cabbage salad.
Recipe adapted from American Test Kitchens \"The Complete Vegetarian Cookbook\".