Warm Cabbage Salad with Crispy Tofu is a delightful and flavorful entrée that elevates bagged coleslaw mix to a delicious and impressive dish. The combination of crispy pan-fried tofu and a zesty dressing creates a perfect balance of textures and flavors. The dressing, enhanced with rice vinegar, soy sauce, sugar, and Asian chili-garlic sauce, adds a punch to the coleslaw mix, which is complemented by crunchy chopped peanuts, scallions, cilantro, and mint. Draining and pan-frying the tofu with a cornmeal and cornstarch coating produces a light and crispy crust that contrasts beautifully with the tofu’s creamy interior. This dish is versatile and can be made gluten-free with the use of gluten-free soy sauce or tamari.
SERVES 4 TO 6
INGREDIENTS:
- 28 ounces soft tofu, halved lengthwise and sliced crosswise into 3-inch-long by ½-inch-thick fingers
- Salt and pepper
- ¾ cup plus 3 tablespoons vegetable oil
- 5 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1–2 teaspoons Asian chili-garlic sauce
- 1 (14-ounce) bag green coleslaw mix
- ¾ cup dry-roasted peanuts, chopped
- 4 scallions, sliced thin
- ½ cup fresh cilantro leaves
- ½ cup chopped fresh mint
- ¾ cup cornstarch
- ¼ cup cornmeal
INSTRUCTIONS:
- Spread the tofu over a paper towel–lined baking sheet and let it drain for 20 minutes. Gently press the tofu dry with paper towels and season it with salt and pepper.
- In a bowl, whisk 3 tablespoons of oil, rice vinegar, soy sauce, sugar, and chili-garlic sauce together. Cover the bowl and microwave the dressing until it simmers, which should take 1 to 2 minutes. Set aside 2 tablespoons of the dressing for later use and toss the remaining dressing with the coleslaw mix, peanuts, scallions, cilantro, and mint.
- Combine cornstarch and cornmeal in a shallow dish. Coat each tofu piece with the cornstarch mixture, pressing gently to ensure adherence, and transfer the coated tofu to a wire rack set in a rimmed baking sheet.
- Heat the remaining ¾ cup of oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Cook the tofu in two batches until it becomes crisp and golden on all sides, which should take about 4 minutes. Lift the tofu from the oil and let excess oil drip back into the skillet. Transfer the tofu to a paper towel–lined plate. Drizzle the tofu with the reserved dressing and serve with the cabbage salad.
TIPS:
- Choosing Tofu: Soft or medium-firm tofu is preferred for its texture, but firm or extra-firm tofu can also be used. Keep in mind that firmer tofu may taste drier.
- Draining Tofu: Ensure you drain the tofu properly to remove excess moisture, allowing it to achieve the desired crispy texture during frying.
- Adjusting Spice: For a spicier dish, increase the amount of Asian chili-garlic sauce according to your taste preferences.
- Bagged Coleslaw Mix: Bagged coleslaw mix may vary in size, but slight variations won’t significantly impact the outcome of the recipe.
Enjoy the delightful combination of Warm Cabbage Salad with Crispy Tofu, a dish that showcases the versatility and flavors of tofu in a delightful and vibrant way. The contrast between the crispy tofu and the zesty cabbage salad, adorned with fresh herbs and peanuts, creates a satisfying and balanced meal. This recipe is perfect for a light lunch, dinner, or even as a unique appetizer at your next gathering. Share the joy of this warm and delicious salad with family and friends!
