Vietnamese-Inspired Cabbage Salad With Tofu & Shrimp

Ingredients

Ingredients

• 3 1/2 tbsp soy sauce
• 2 tsp light brown sugar
• 2 tsp asian fish sauce
• 1 lime, zest and juice
• 1/2 jalapeño, seeded and minced
• 1 garlic clove, minced
• 4 tbsp peanut oil
• 1/2 lb 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 tbsp chopped cilantro, plus more to serve
• 1 handful shrimp

Instructions

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 and shrimp. 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, shrimp, cabbage, carrot, peanuts, cilantro and vinaigrette. Garnish with more peanuts and cilantro.