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Warm Cabbage Salad With Crispy Tofu

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Warm Cabbage Salad With Crispy Tofu

Ingredients

  • two (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
  • 1/3 cup cornmeal
  • salt and ground black pepper
  • 3/4 cup vegetable oil
  • 1 medium head napa cabbage (about 1 pound), shredded (about 6 cups)
  • 2 medium carrots, peeled and grated on the large holes of a box grater
  • 3/4 cup unsalted peanuts, toasted and crushed
  • 4 scallions, sliced thin
  • 1/2 cup whole fresh cilantro leaves
  • 1/2 cup chopped fresh mint leaves
  • 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
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