Best 3 Crunchy Vietnamese Cabbage Salad With Pan Seared Tofu Recipes
**Tantalize your taste buds with a culinary journey to Vietnam, where flavors dance in perfect harmony. Embark on a delightful adventure with our crunchy Vietnamese cabbage salad, a symphony of textures and tastes. Pan-seared tofu takes center stage, its golden crust enveloping a soft and savory interior. Immerse yourself in a world of aromatic herbs, zesty lime dressing, and the delightful crunch of peanuts. This tantalizing salad is a symphony of flavors that will leave you craving more. Discover the secrets of this Vietnamese delight and recreate it in your kitchen with our easy-to-follow recipe.**
**In addition to the cabbage salad, our article also features a collection of equally enticing Vietnamese recipes. Dive into the depths of flavor with our savory Vietnamese caramel chicken, a dish that seamlessly blends sweet, salty, and savory notes. Transport yourself to the bustling streets of Hanoi with our authentic Vietnamese pho, a beef noodle soup that epitomizes comfort food. Explore the vibrant flavors of Vietnam with our delectable Vietnamese spring rolls, a perfect appetizer or light meal. And for a refreshing treat, indulge in our Vietnamese iced coffee, a delightful blend of coffee, condensed milk, and ice. Each recipe is a testament to the culinary prowess of Vietnam, offering a unique taste of this vibrant cuisine.**
CRUNCHY VIETNAMESE CABBAGE SALAD WITH PAN-SEARED TOFU
I recently cut this out of the NYTimes food section, made it last night and it turned out great. BF really liked it too. I omitted the fish sauce, but if you want to add it go ahead. Also I reduced the peanut oil from 4 tablespoons to 2 tablespoons. You could probably get away with less than that. A 14 ounce bag of cole slaw mix can be substituted for the 6 cups cabbage and 1 large carrot. I served this with rice.
Provided by Kumquat the Cats fr
Categories Soy/Tofu
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make vinaigrette, whisk together 2 tablespoons soy sauce, brown sugar, 1 1/2 teaspoons fish sauce (if using), lime zest and juice, jalapeno and garlic. Whisk in 1 tablespoon peanut oil.
- Pat the tofu dry with paper towels. Heat the remaining 1 tablespoon peanut oil in a large non-stick skillet. When it simmers, add the tofu. Cook 5 minutes without moving, until golden brown on the bottom. Flip and cook 4 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 (if using). 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 and cilantro and vinaigrette. Garnish with more peanuts and cilantro.
Nutrition Facts : Calories 226.9, Fat 15.3, SaturatedFat 2.5, Sodium 921.5, Carbohydrate 16, Fiber 5.3, Sugar 7.9, Protein 11.1
TOFU AND CABBAGE SALAD WITH PEANUT DRESSING
Steps:
- Heat oil in a medium skillet over medium heat. Pat tofu strips dry, then sauté until light brown (about 4 minutes per side). Combine vegetables in a large bowl. In a medium bowl, mix dressing ingredients with 2 tbsp water (puree in blender for a smoother texture). Pour 3/4 dressing over vegetables and toss. Top salad with tofu strips and drizzle on remainder of dressing.
CRISPY TOFU AND CABBAGE STIR-FRY
This tumble of crisp tofu, charred cabbage and citrusy coriander includes a couple tricks you'll want to employ in other dishes. The flavor of the stir-fry is propelled by using the coriander plant multiple ways: Combining coriander seeds with fresh stems and leaves - also known as cilantro - creates a range of complex but related flavors. Then there's what might be the quickest - and your new favorite - way to cook cabbage: When large pieces of cabbage are cooked undisturbed in a hot pan, they don't have a chance to turn to mush. Instead, the cabbage becomes sweet and crisp-tender, with a smoky edge. Eat the stir-fry with grains or noodles, like rice noodles or soba. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Ali Slagle
Categories weeknight
Time 25m
Yield 4 servings
Number Of Ingredients 10
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.
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the flavor of your salad. Look for crisp cabbage, carrots, and herbs.
- Cut the vegetables thinly: This will help them absorb the dressing better and make the salad more enjoyable to eat.
- Don't overcrowd the pan when searing the tofu: This will prevent it from steaming and becoming mushy. Cook the tofu in batches if necessary.
- Use a good-quality fish sauce: This is an essential ingredient in Vietnamese cuisine and will add a lot of flavor to your salad. Look for a fish sauce that is made with anchovies and sea salt.
- Adjust the dressing to your taste: The dressing is the key to a good Vietnamese cabbage salad. Taste it and adjust the proportions of fish sauce, lime juice, garlic, and sugar until you find a balance that you like.
Conclusion:
This crunchy Vietnamese cabbage salad with pan-seared tofu is a delicious, healthy, and easy-to-make dish that is perfect for a light lunch or dinner. The combination of fresh vegetables, herbs, and tofu is refreshing and flavorful, and the dressing adds a nice tang. This salad is also a great way to get your daily dose of vegetables.
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