cabbage salad with tofu

http://www.nytimes.com/2012/03/14/dining/crunchy-vietnamese-cabbage-salad-with-tofu-recipe.html?ref=dining&pagewanted=print 

Crunchy Vietnamese Cabbage Salad With Pan-Seared Tofu

Time: 30 minutes 

3 1/2 tablespoons soy sauce

2 teaspoons light brown sugar

2 teaspoons Asian fish sauce

Zest and juice of 1 lime

1/2 jalapeño, seeded and minced

1 garlic clove, minced

4 tablespoons peanut oil

1/2 pound extra-firm tofu, cut into slabs, 3/4 inch thick

6 cups shredded cabbage

1 large carrot, grated

1/3 cup coarsely chopped roasted, salted peanuts, plus more to serve

2 tablespoons chopped cilantro, plus more to serve. 

1. To make vinaigrette, whisk together 2 tablespoons soy sauce, brown sugar,

1 1/2 teaspoons fish sauce, lime zest and juice, jalapeño and garlic. Whisk in 3 tablespoons peanut oil. 

2. Pat the tofu dry with paper towels. Heat the remaining 1 tablespoon peanut oil in a large skillet, preferably nonstick. When it shimmers, add the tofu. Cook 3 minutes without moving, until golden brown on the bottom. Flip and cook 2 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. Move the tofu to a cutting board, and brush both sides of each slice generously with this mixture. Cut tofu into bite-size pieces. 

3. In a large bowl, toss together tofu, cabbage, carrot, peanuts, cilantro and vinaigrette. Garnish with more peanuts and cilantro. 

Yield: 4 servings.