Warm Cabbage Salad with Crispy Tofu

Name: Warm Cabbage Salad with Crispy Tofu
Yield: Serves 4
Cuisine: Asian
Ingredients: 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; 3/4 cup, unsalted peanuts, toasted and crushed; 4 , scallions, sliced thin; 1/2 cup, fresh cilantro leaves, whole; 1/2 cup, fresh mint leaves, chopped; 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; 1/3 cup, cornmeal; , Salt and ground black pepper; 3/4 cup, vegetable oil; 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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SERVES4

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 pu...

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