Warm Cabbage Salad With Crispy Tofu Food

WARM CABBAGE SALAD WITH CRISPY TOFU

Steps:

• 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".

WARM CABBAGE SALAD WITH CRISPY TOFU

Steps:

• FOR THE SALAD: Combine all of the salad ingredients in a large bowl and set aside.
• 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. Adjust an oven rack to the middle position, place a paper towel-lined platter on the rack, and heat the oven to 200 degrees.
• Place a wire rack over a baking sheet and set aside. Toss the cornstarch and cornmeal together in a shallow dish. Season the tofu with salt and pepper. 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.
• Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. 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. 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. Repeat with the remaining tofu pieces and transfer to the platter in the oven. Discard any oil left in the skillet and wipe it out with a wad of paper towels.
• FOR THE DRESSING: Add the oil to the ­skillet and return to medium heat until shimmering. Add the garlic and cook until fragrant, about 30 seconds. Whisk in the vinegar, fish sauce, sugar, and chili sauce, and bring to a brief simmer, about 15 seconds.
• Off the heat, measure out and reserve 2 tablespoons of the dressing. Pour the remaining dressing over the cabbage mixture and toss to combine. Divide the cabbage between four plates and arrange the warm tofu over the top. Spoon the reserved dressing over the tofu before serving.

CRUNCHY VIETNAMESE CABBAGE SALAD WITH PAN-SEARED TOFU

Steps:

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

CRISPY TOFU AND CABBAGE STIR-FRY

Steps:

• In a large bowl, sprinkle the red onion with salt and stir to combine. In a medium bowl, stir together the cornstarch and 1 teaspoon salt. Add the tofu and toss to coat.
• Heat 2 tablespoons of oil in a large (12-inch) cast-iron skillet over medium-high. Add the cabbage and cook, undisturbed, until charred underneath, 3 to 4 minutes. Stir, spread into an even layer, and cook, undisturbed, until charred in spots and crisp-tender, another 3 to 4 minutes. Stir in the soy sauce, and season with salt. Transfer to the bowl of red onions.
• In the same skillet, heat the remaining 2 tablespoons of oil over medium-high. Add the tofu and cook until golden on all sides, 2 to 3 minutes per side, adding more oil and scraping the bottom of the pan as necessary. Remove from heat, add the coriander seeds and stir gently until fragrant and toasted, 1 to 2 minutes. Add the cabbage-onion mixture and stir to combine, then stir in the cilantro and lime juice. Season to taste with soy sauce.