Crunchy Vietnamese Cabbage Salad With Pan-Seared Tofu

May 22, 2023May 22, 20230 2
Crunchy and Flavorful Vietnamese Cabbage Salad with Pan-Seared Tofu
in Salad

Prep

15 min

Cook

10 min

Ready In

25 min

Level

Very easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
4
Calories
290
Sugar
6g
Fat
18g
If you are looking for a fresh and healthy salad that is packed with flavor, you have come to the right place. This Vietnamese cabbage salad with pan-seared tofu is the perfect combination of crispy and savory. The tofu is cooked to perfection until it's golden brown and crispy on the outside while still retaining its softness on the inside. The cabbage and carrot slaw provides a refreshing crunch, and the cilantro and peanuts add an extra layer of flavor. The dressing is tangy and sweet with a hint of spice, making this salad a real crowd-pleaser. It's perfect for a light lunch or dinner and can be made in under 30 minutes.

Instructions

1.In a small bowl, whisk together soy sauce, brown sugar, fish sauce (if using), lime zest and juice, jalapeno, garlic, and 1 tablespoon of peanut oil.
2.In a large skillet, heat 1 tablespoon of peanut oil over medium-high heat. Add tofu and cook for 3-4 minutes per side, until golden brown.
3.In a large bowl, toss together shredded cabbage and grated carrot.
4.Drizzle dressing over the cabbage and carrot mixture and toss until everything is coated.
5.Top with chopped peanuts and cilantro.
6.Serve immediately, garnished with additional peanuts and cilantro if desired.

PROS

This salad is loaded with fresh and crunchy veggies, plant-based protein, and healthy fats.

The dressing is sweet, salty, tangy, and spicy all at once, making it a flavor explosion in every bite.

CONS

Some people may find the fish sauce a bit pungent.
If you are a vegetarian or vegan, you can omit it from the recipe.

This salad doesn’t keep well overnight once the dressing has been added, so it’s best to make it right before serving.

HEALTH & BENEFITS

This salad is low in calories but high in nutrients.
Cabbage is an excellent source of vitamin C, vitamin K, and fiber, while carrots are a great source of vitamin A and potassium.
Tofu is an excellent source of plant-based protein, iron, and calcium.
Peanuts provide healthy fats and more protein.
The dressing contains healthy fats from peanut oil and jalapenos, which have anti-inflammatory properties.

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