Warm Cabbage Salad with Tofu (and optional Sweet Chili Glaze)

I know. It sounds gross.  But it's actually really really good!  And healthy. 

CRISPY TOFU WITH WARM CABBAGE SALAD

(from Cook's Illustrated Dinner Tonight)

serves 4-6

28 oz (800g) tofu (or however much you have)

salt and pepper

4 scallions

fresh cilantro - big bunch

fresh mint - big bunch! (although I've successfully used dried mint)

¾ C peanuts

3 T plus ¾ C vegetable oil

5 T rice vinegar

2 T soy sauce

2 T sugar

1 t Asian chilli-garlic sauce

14 oz (400g) green coleslaw mix (or, if you don't *have* that where you live - use the food processor to cut up some cabbage and carrots into slaw!)

¾ C cornstarch (or rice flour)

¼ C cornmeal

1. Prep tofu – cut into 3 inch x ½ inch planks (or whatever size you want, mine are usually 3cm x 1 cm). Let drain for 20 min. or put in a dish towel and place something heavy on top to squeeze out the water. Season with salt and pepper (optional!)

2. While tofu drains, slice scallions thin. Pick ½ C cilantro leaves. Chop ½ C mint. Chop peanuts. Put in large bowl with coleslaw mix.

3. Make dressing. Whisk 3 T oil, 5 T rice wine vinegar, 2 T soy sauce, 2 T sugar, 1 t chili-garlic sauce in bowl. Cover and microwave until simmering. (1-2 min) Measure out and reserve 2 T dressing.

4. Toss salad. Toss remaining dressing with coleslaw, scallions, cilantro, mint and peanuts in a large bowl. (leave peanuts off til serving so they stay crunchy!)

5. Mix cornstarch/rice flour and cornmeal in shallow dish. Coat pieces of tofu thoroughly and transfer to a large plate.

6. Heat ¾ C oil (I usually use about 2 T) in 12 inch non-stick skillet over medium high heat until shimmering. Working in batches, cook tofu until both sides are crisp and brown. (about 4 min each side). Transfer to paper towel lined plate. When all the tofu is cooked, I put it all in the pan and drizzle with the reserved dressing - it sizzles and steams and gives a nice crunchy coating. Serve with cabbage salad.

For an added treat, you can make this glaze for the tofu.

SWEET CHILI GLAZED TOFU

(from Complete Vegetarian Cookbook)

½ C water

½ C rice vinegar

1/3 C sugar (or honey)

4 garlic cloves, minced

2-3 t Asian chilli-garlic sauce

2 t cornstarch (or rice flour)

¼ C minced fresh cilantro

salt

FOR THE GLAZE: Whisk water, vinegar, sugar, garlic, chili-garlic sauce, and cornstarch together in bowl. Wipe out now-empty skillet with paper towels, add glaze, and simmer over medium heat until syrupy and reduced to 1¼ cups, 2 to 3 minutes. 5. Off heat, stir in cilantro. Add tofu and turn to coat with glaze. Season with salt to taste and serve.