Crunchy Vietnamese Cabbage Salad With Pan-Seared To

Name: Crunchy Vietnamese Cabbage Salad With Pan-Seared Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
In a large bowl, toss together tofu, cabbage, carrot, peanuts and cilantro and vinaigrette. Garnish with more peanuts and cilantro.

184

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 1/2 tablespoons soy sauce, 2 teaspoons light brown sugar, 2 teaspoons asian fish sauce (optional), 1 lime, zest and juice, and more.

Yes, Crunchy Vietnamese Cabbage Salad With Pan-Seared Tofu falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Crunchy Vietnamese Cabbage Salad With Pan-Seared Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions