Crunchy Vietnamese Cabbage Salad With Pan-Seared Tofu

Name: Crunchy Vietnamese Cabbage Salad With Pan-Seared Tofu
Total time: 30 min
Yield: 4 servings
Cuisine: vietnamese
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

By Melissa Clark

Total Time: 30 minutes
Rating: 5(702)
Notes: Read community notes

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.

Featured in: A Good Appetite: Cabbage Flexes Its Muscles Three Ways

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Ingredients

Yield:4 servings

3½tablespoons soy sauce
2teaspoons light brown sugar
2teaspoons Asian fish sauce
Zest and juice of 1 lime
½jalapeño, seeded and minced
1garlic clove, minced
4tablespoons peanut oil
½pound extra-firm tofu, cut into slabs, ¾ inch thick
6cups shredded cabbage
1large carrot, grated
⅓cup coarsely chopped roasted, salted peanuts, plus more to serve
2tablespoons chopped cilantro, plus more to serve

Ingredient Substitution Guide

Preparation

Step 1
To make vinaigrette, whisk together 2 tablespoons soy sauce, brown sugar, 1½ teaspoons fish sauce, lime zest and juice, jalapeño and garlic. Whisk in 3 tablespoons peanut oil.
Step 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 1½ tablespoons soy sauce and ½ 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.
Step 3
In a large bowl, toss together tofu, cabbage, carrot, peanuts, cilantro and vinaigrette. Garnish with more peanuts and cilantro.

Ratings

5 out of 5

702 user ratings

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Private Notes

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Cooking Notes

Autumncook6 years ago

Nice and crunchy. For the amount of cabbage, I would suggest adding the full 1 lb. pkg of tofu. It will be well incorporated. Just double the sauce for the tofu.

Marni6 years ago

Delicious! I've made this twice and served this over softened pad thai noodles. A big hit in my house with kids and grown-ups alike.

Margaret6 years ago

I added a used sesame oil instead of peanut oil because it's what I had on hand. Also added a little bit of peanut butter and sambal oelek and sprinkled with sesame seeds. Delicious!

awynn6 years ago

This is a terrific salad. Even more terrific if you top with a splash of rice vinegar and a little sambal olek for some heat. I softened the cabbage a bit by salting for 30 mins then rinsing well

Anne6 years ago

try worchestershire sauce; they have similar bases, just less intense.

Betty3 years ago

I liked this recipe a lot. It reminded me of the Goi Ga recipe in one of the Moosewood Cookbooks which also has 2 T. white vinegar, so I added that to the dressing and liked it even better. The flavors develop overnight and I especially love how it tastes the next day

Morzsi6 years ago

LOVE. This is one of my favorites. I often make the salad and not the tofu; sometimes I add some thinly sliced scallions to the salad.

NonesJones2 years ago

Very good! Changes: - Used sesame oil instead of peanut oil (because its what I had) - Added chunky peanut butter and sriracha to the sauce- didn't use a jalapeño pepper. - Added shredded carrots and the shredded cabbage to the skillet with the tofu to wilt down a bit.

ASRS4 years ago

Anyone just use a package of cole slaw? Seems effortless in time.

Linda2 years ago

I add lots of other vegetables,. Tonight I added slivered red onion, radish, broccoli stem, and red pepper. Sometimes I add edamame. Served with hot chili oil or Siracha for people to add to taste.

S6 years ago

Just add extra soy sauce. Works fine, there is so much flavor that the subtle difference in taste won't be noticed. The added advantage of not using fish sauce is this dish becomes vegetarian-friendly.

Somewhere In 4132 months ago

I added peanut butter, used the seeds in the jalapeno for a bit more spice, used 1/2 smallish medium green cabbage and 1/2 of a small red cabbage. Threw in a red pepper, thinly sliced red onion, and some local fresh radishes. Made the dressing with all of the liquid ingredients and doubled it. Made 1/2 with tofu marinated in the dressing for an hour, grilled the tofu. I did the other half with shredded chicken tossed with some of the dressing for the tofu hater. It was great. Had extra dressi

Jill Mollenhauer2 weeks ago

Be sure to use Napa cabbage.

Jill Mollenhauer4 weeks ago

Good. I added a couple of tablespoons of rice vinegar to the dressing and used siracha as I had no jalapeño. Added bell peppers and red onion. Used the whole block of tofu with more of the marinade. Just added peanuts on top as they get soggy in leftovers.

CK1 month ago

Delicious, quick and easy! Doubled the tofu and didn't bother with the second sauce to brush on - just held back some dressing and dunked the tofu before throwing on the salad. I misread one of the Notes and doubled the dressing too but that wasn't necessary. I worried with six cups of cabbage this would be too big for me and my twelve year old son but it is perfect for dinner with a good amount of leftovers for lunch. Definitely going in the rotation.

JP1 month ago

Wow easy and delicious. I subbed fish sauce with coconut aminos, added a dollop of peanut butter and doubled the jalapeño - aces! Stays pretty crunchy overnight so a good meal prep situation (but next time I’ll hold on dumping the sauce all over so it stays crisp longer).

Chrissy1 month ago

I try not to have nonstick pans and the tofu definitely stuck. I might try this again and bake the tofu instead. Flavors and crunch were really nice, don’t skimp on the peanuts!

Joan1 month ago

Delicious! One of the best tofu recipes. Did not change one thing, except I used one whole block of tofu.

Pam Waddington1 month ago

Made with shreadded chicken instead of tofu. Loved the flavors and textures.

Deb1 month ago

Added chili crisp, rice vinegar and peanut butter.

christopher yates1 month ago

Autumn Cook from 6 years ago got it right

Kris1 month ago

I had high hopes for this with the five star reviews, but honestly pretty bland. But at least it's healthy!

Beth1 month ago

What about leaving out the fish sauce--will it do? We are all vegans in my house.

Somewhere In 4132 months ago

GloriaR2 months ago

I’ve tried quite a few tofu recipes here. This may be my favorite! Great flavors, easy and a nice, light meal for a hot summer night. Husband loved it as well. I used the entire 14 oz. block of tofu but kept the rest as stated in the recipe.

emmeline3 months ago

I’ve made this countless times - I will say, adding soba noodles is always a good call! And some crunchy garlic as a garnish!

Good, added white vinegar5 months ago

Paired with Vietnamese lemongrass ribs

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