Warm Cabbage Salad with Crispy Tofu
By America's Test KitchenPublished on June 30, 2009
Yield
Serves 4
Ingredients
Salad
1 head medium Napa cabbage (about 1 pound), shredded (about 6 cups)2 medium carrots, peeled and grated on the large holes of a box grater¾ cup unsalted peanuts, toasted and crushed4 scallions, sliced thin½ cup fresh cilantro leaves, whole½ cup fresh mint leaves, choppedTofu
2 (14-ounce) blocks medium-firm or soft tofu, sliced crosswise into 1-inch-thick slabs, each slab sliced into two 1-inch-wide fingers1 cup cornstarch ⅓ cup cornmeal Salt and ground black pepper ¾ cup vegetable oilDressing
3 tablespoons vegetable oil 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)5 tablespoons rice vinegar 2 tablespoons fish sauce 2 tablespoons sugar 1 - 2 teaspoons Asian chili sauceBefore You Begin
We prefer the softer, creamier texture of medium-firm or soft tofu here. Firm or extra-firm tofu will also work, but they will taste drier. Be sure to handle the tofu gently and thoroughly pat it dry after draining on paper towels before seasoning and coating.
Instructions
- Combine all of the salad ingredients in a large bowl and set aside.
- 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.
- 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.
for the salad
for the tofu
for the dressing
Yield
Serves 4Ingredients
Salad
1 head medium Napa cabbage (about 1 pound), shredded (about 6 cups)
2 medium carrots, peeled and grated on the large holes of a box grater
¾ cup unsalted peanuts, toasted and crushed
4 scallions, sliced thin
½ cup fresh cilantro leaves, whole
½ cup fresh mint leaves, chopped
Tofu
2 (14-ounce) blocks medium-firm or soft tofu, sliced crosswise into 1-inch-thick slabs, each slab sliced into two 1-inch-wide fingers
1 cup cornstarch
⅓ cup cornmeal
Salt and ground black pepper
¾ cup vegetable oil
Dressing
3 tablespoons vegetable oil
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
5 tablespoons rice vinegar
2 tablespoons fish sauce
2 tablespoons sugar
1 - 2 teaspoons Asian chili sauce
Ingredients
Salad
1 head medium Napa cabbage (about 1 pound), shredded (about 6 cups)
2 medium carrots, peeled and grated on the large holes of a box grater
¾ cup unsalted peanuts, toasted and crushed
4 scallions, sliced thin
½ cup fresh cilantro leaves, whole
½ cup fresh mint leaves, chopped
Tofu
2 (14-ounce) blocks medium-firm or soft tofu, sliced crosswise into 1-inch-thick slabs, each slab sliced into two 1-inch-wide fingers
1 cup cornstarch
⅓ cup cornmeal
Salt and ground black pepper
¾ cup vegetable oil
Dressing
3 tablespoons vegetable oil
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
5 tablespoons rice vinegar
2 tablespoons fish sauce
2 tablespoons sugar
1 - 2 teaspoons Asian chili sauce
Ingredients
Salad
1 head medium Napa cabbage (about 1 pound), shredded (about 6 cups)
2 medium carrots, peeled and grated on the large holes of a box grater
¾ cup unsalted peanuts, toasted and crushed
4 scallions, sliced thin
½ cup fresh cilantro leaves, whole
½ cup fresh mint leaves, chopped
Tofu
2 (14-ounce) blocks medium-firm or soft tofu, sliced crosswise into 1-inch-thick slabs, each slab sliced into two 1-inch-wide fingers
1 cup cornstarch
⅓ cup cornmeal
Salt and ground black pepper
¾ cup vegetable oil
Dressing
3 tablespoons vegetable oil
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
5 tablespoons rice vinegar
2 tablespoons fish sauce
2 tablespoons sugar
1 - 2 teaspoons Asian chili sauce
Why This Recipe Works
We wanted to create a light, bright cabbage salad inspired by the Vietnamese dish goi chay. To avoid an overly watery cabbage salad, we decided against salting the cabbage, which made it too soft, instead developing a dressing with extra punch (mixing together rice vinegar, garlic, fish sauce, and oil) to balance any water that leached from the cabbage. Tasters preferred medium-firm to soft tofu for its creamy, custard-like texture to contrast the crispy coating. We found that pan-frying was the best method for this crispy tofu recipe, and that dredging the tofu first in a mixture of cornmeal and cornstarch would create a golden crust that was textured without being gritty.
Before You Begin
We prefer the softer, creamier texture of medium-firm or soft tofu here. Firm or extra-firm tofu will also work, but they will taste drier. Be sure to handle the tofu gently and thoroughly pat it dry after draining on paper towels before seasoning and coating.
Instructions
- Combine all of the salad ingredients in a large bowl and set aside.
- 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.
- 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.
for the salad
for the tofu
for the dressing
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