-
1
FOR THE SALAD: Combine all of the salad ingredients in a large bowl and set aside.
-
2
FOR THE TOFU: slice crosswise into 1-inch-thick slabs, each slab sliced into two 1-inch-wide fingers Spread the tofu out over several layers of paper towels and let sit to drain slightly, about 20 minutes.
-
3
Adjust an oven rack to the middle position, place a paper towel-lined platter on the rack, and heat the oven to 200 degrees.
-
4
Place a wire rack over a baking sheet and set aside.
-
5
Toss the cornstarch and cornmeal together in a shallow dish.
-
6
Season the tofu with salt and pepper.
-
7
Working with a few pieces of tofu at a time, coat them thoroughly with the cornstarch mixture, pressing on the coating to adhere, then transfer to the wire rack.
-
8
Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
-
9
Carefully lay half of the tofu in the skillet and cook, turning the pieces occasionally with a spatula, until crisp and lightly golden on all sides, about 4 minutes.
-
10
Using a spatula, gently lift the tofu from the oil, letting any excess oil drip back into the skillet, and transfer to the prepared platter in the oven.
-
11
Repeat with the remaining tofu pieces and transfer to the platter in the oven.
-
12
Discard any oil left in the skillet and wipe it out with a wad of paper towels.
-
13
FOR THE DRESSING: Add the oil to the skillet and return to medium heat until shimmering.
-
14
Add the garlic and cook until fragrant, about 30 seconds.
-
15
Whisk in the vinegar, fish sauce, sugar, and chili sauce, and bring to a brief simmer, about 15 seconds.
-
16
Off the heat, measure out and reserve 2 tablespoons of the dressing.
-
17
Pour the remaining dressing over the cabbage mixture and toss to combine.
-
18
Divide the cabbage between four plates and arrange the warm tofu over the top.
-
19
Spoon the reserved dressing over the tofu before serving.
