Edit ModuleShow Tags

FreshTartSteph Recipe: Crispy Tofu with Cabbage Salad


Published:

It's been an utterly crazy week. I cooked—a lot—but since the food was meant to be photographed more than eaten, I ate precious little of it.

This dish, however, I inhaled. I had a tough time with the photo thanks to a still-too-early sunset—but I think you get the idea. Crispy on the outside, creamy in the middle, fried tofu is a snap to make and is dangerously addictive. Even tofu haters will scarf it down because...it's fried. Atop a crunchy, easy-breezy cabbage salad, it's a nice way to pull together a quick, hot meal after a long, cold day.
 

Crispy Tofu with Cabbage Salad

Dressing adapted from Tyler Kord via NYTimes
Serves 2-3

1 block firm tofu
rice flour

Dressing
1 small piece of ginger, 1 1/2 inches long, peeled & minced
1 clove garlic, minced
1/4 c. soy sauce
2 Tbsp. white vinegar
2 Tbsp. mirin
1/2 tsp. sesame oil
1/2 tsp. dried red pepper flakes
1/2 tsp. sugar

2 c. shredded cabbage
4 scallions, sliced thin
1/4 c. chopped fresh cilantro

Drain liquid from tofu container. Cut tofu block into 1/2-inch slices, then halve the slices along the diagonal. Press down on the tofu with paper towels to remove as much liquid as possible.

Dredge cubes in rice flour, setting on a plate as you go.

Pour oil 1/2-inch deep in a large skillet. Heat over medium-high heat. While oil heats, whisk together garlic, soy sauce, white vinegar, mirin, sesame oil, red pepper flakes, and sugar.

Toss cabbage, scallions, and cilantro in a medium bowl with 1-2 Tbsp. of the dressing. Divide among plates.

When oil is hot, fry tofu triangles until golden brown on one side. Using tongs, turn and brown on the other side. Drain on paper towels. Plate hot tofu alongside cabbage salad. Drizzle with remaining dressing and serve immediately.
 

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rfischer@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Smoky-sweet ribs recipe from a “King of Porc”? Yes, please.

Award-winning co-owner of Corner Table and Revival restaurants Thomas Boemer shares ribs, watermelon, and pie recipes plus tips for a summer barbecue with Southern flair

New Minnesota State Fair Foods 2018

Whet your appetite with this complete list of 27 new foods available this year at the Great Minnesota Get-Together

Fine Spirits Classic Twin Cities 2018

Sip on cocktails prepared by top mixologists and enjoy gourmet fare at Minnesota Monthly's seventh annual Fine Spirits Classic at Orchestra Hall on July 26

Grilled Vegetable and Bratwurst Salad Recipe

Think “outside the bun” and enjoy summer’s favorite grilled brats in a fresh veggie salad for a low-carb alternative

The Twin Cities' Best Hot Dogs

The hottest of hot dogs, to celebrate National Hot Dog Day on July 18

3 Things to Eat This Week: July 11-15

Feast on a fat sandwich, a sweet treat, or something oozy and icy

8 Juicy Places in the Metro

Fresh squeezing and blending superfoods for a super life

Review: Centro Opens in Northeast

Tacos, frozen drinks, and spectacular sides in a unique Northeast space

Cherry and Chocolate Truffle Tart Recipe

Take advantage of the short but sweet cherry season with a luscious cherry and chocolate treat
Edit ModuleShow Tags
Edit ModuleShow Tags