Warm Cabbage Salad with Crispy Tofu
When paired with crispy pan-fried tofu and a zesty dressing, ordinary cabbage can be transformed into an impressive entrée.
Why This Recipe Works
To avoid a watery mess of a cabbage salad recipe, we decided against salting the cabbage, which made it too soft, instead developing a dressing with extra punch (mixing together rice vinegar, garlic, fish sauce, and oil) to balance any water that leached from the cabbage. Tasters preferred medium-firm to soft tofu for its creamy, custard-like texture to contrast the crispy coating. We found that pan-frying was the best method for a crispy tofu recipe, and that dredging the tofu first in a mixture of cornmeal and cornstarch would create the perfect crust—textured and golden without being gritty.
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