For the Crispy Tofu

The star of this salad, the crispy tofu, offers a satisfying crunch and a rich, savory flavor. Achieving the perfect crispiness is simpler than you think with the right coating and pan-frying technique. Medium-firm tofu works best here as it holds its shape while offering a pleasant internal texture, perfectly absorbing the flavors of the seasoning.

• Two blocks medium-firm or soft tofu, sliced crosswise into 1-inch-thick slabs, each slab sliced into two 1-inch-wide fingers
• 1 cup cornstarch
• 1/3 cup cornmeal
• Salt and freshly ground black pepper, to taste
• 3/4 cup vegetable oil, for pan-frying

For the Vibrant Cabbage Salad

The foundation of this salad is a kaleidoscope of fresh, crunchy vegetables and aromatic herbs, offering both diverse textures and a burst of refreshing flavors. Napa cabbage, with its mild flavor and crisp texture, forms the perfect base, complemented by the natural sweetness of carrots and the earthy, satisfying crunch of peanuts. Fresh herbs elevate the dish with their vibrant aroma.

• 1 medium head napa cabbage, finely shredded (yielding about 6 cups)
• 2 medium carrots, peeled and grated on the large holes of a box grater
• 3/4 cup unsalted peanuts, toasted and coarsely crushed
• 4 scallions, thinly sliced
• 1/2 cup whole cilantro leaves
• 1/2 cup chopped fresh mint leaves

For the Zesty Asian Garlic-Chile Dressing

The dressing is the soul of this salad, a masterclass in balancing the foundational Asian flavors of sweet, sour, salty, and spicy. It’s a quick whisk away from transforming your vegetables into an intensely flavorful experience, and its warmth gently softens the cabbage, enhancing its texture while infusing it with aromatic goodness.

• 3 tablespoons vegetable oil
• 2 medium garlic cloves, minced or pressed through a garlic press (approximately 2 teaspoons)
• 5 tablespoons rice vinegar
• 2 tablespoons fish sauce (for a vegan option, substitute with a high-quality tamari or soy sauce)
• 2 tablespoons granulated sugar
• 1 to 2 teaspoons Asian chili sauce, such as Sriracha, or adjust to your preferred level of heat

Step 1: Prepare the Tofu for Ultimate Crispiness

The key to exceptionally delicious crispy tofu begins with proper moisture removal and a strategic coating. This meticulous preparation ensures that each piece develops a golden, crunchy crust that’s incredibly satisfying, transforming the tofu into a truly delectable component.

1. To begin, thoroughly press the tofu to remove as much excess water as possible. Arrange the sliced tofu on several layers of paper towels on a clean work surface. Place additional paper towels on top and gently but firmly press down to absorb moisture. Let the tofu drain for approximately 20 minutes; this critical step is paramount for achieving maximum crispiness and preventing oil splattering during the frying process. Concurrently, preheat your oven to a low 200°F (93°C) and place a paper towel-lined platter on the middle rack. This warm environment will keep your freshly fried tofu perfectly crisp and ready while you prepare the remaining batches, ensuring optimal texture for serving.
2. Next, set up your dredging station. Position a wire rack over a baking sheet; this arrangement will allow excess coating to fall off and provide crucial airflow around the coated tofu, promoting an even crisp. In a shallow dish large enough to easily coat the tofu, whisk together the cornstarch and cornmeal until they are thoroughly combined. Generously season the tofu pieces on all sides with salt and freshly ground black pepper to taste. Working with a few pieces of tofu at a time to avoid overcrowding and ensure proper coating, thoroughly dredge each tofu finger in the cornstarch mixture, gently pressing to ensure the coating adheres evenly and completely. Transfer the coated tofu to the prepared wire rack, giving each piece a little space.
3. Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. The oil is at the ideal temperature when it shimmers gently. Carefully place half of the coated tofu pieces into the hot skillet in a single layer, ensuring not to overcrowd the pan. Overcrowding can lower the oil temperature and prevent the tofu from crisping properly. Cook, turning the tofu pieces occasionally with a spatula, until they are beautifully golden brown and wonderfully crisp on all sides. This usually takes about 4 minutes, but watch closely for your desired color and texture. Once cooked, use a spatula to gently lift the crispy tofu from the oil, allowing any excess oil to drip back into the skillet, then transfer them to the prepared platter in the warm oven. Repeat this precise frying process with the remaining tofu pieces. Once all tofu is cooked, carefully discard any residual oil from the skillet and wipe it clean with paper towels to prepare it for the dressing, ensuring a fresh start for the next stage.

Step 2: Assemble the Fresh and Crunchy Salad Base

While your tofu is staying warm and crisp, quickly bring together the vibrant components of your salad. This fresh mix is the perfect backdrop for the rich flavors of the tofu and dressing, providing a refreshing and textural contrast.

1. In a large mixing bowl, combine the finely shredded napa cabbage, the brightly colored grated carrots, the fragrant toasted and coarsely crushed peanuts, thinly sliced scallions, whole cilantro leaves, and the refreshingly chopped fresh mint leaves. Gently toss these diverse ingredients together to ensure an even distribution of colors, textures, and aromas. This careful mixing creates a visually appealing and texturally dynamic salad base. Set this vibrant bowl aside, ready to be dressed just before the final assembly, allowing the flavors to briefly meld.

Step 3: Craft the Flavorful Dressing and Final Assembly

The warm garlic-chile dressing is the crowning glory of this dish, infusing every ingredient with its complex and irresistible flavor profile. A brief simmer ensures all the flavors meld perfectly, creating a dressing that is both vibrant and deeply savory.

1. Add 3 tablespoons of vegetable oil back into the clean skillet and return it to medium heat until the oil begins to shimmer gently. Add the minced garlic and cook for a mere 30 seconds, just until it becomes wonderfully fragrant and lightly golden, taking utmost care not to let it brown or burn, which would impart a bitter taste. Whisk in the rice vinegar, fish sauce, granulated sugar, and the Asian chili sauce. Allow the mixture to come to a brief, gentle simmer for about 15 seconds, just enough time for the sugar to fully dissolve and for all the distinct flavors to truly meld into a cohesive, aromatic, and balanced dressing.
2. Immediately remove the skillet from the heat to prevent any further cooking or over-reduction of the dressing. Measure out precisely 2 tablespoons of this delicious warm dressing and set it aside in a small bowl; this reserved portion will be used as a final, fresh drizzle over the crispy tofu just before serving, adding an extra layer of flavor. Pour the remaining larger portion of the dressing directly over the prepared cabbage mixture in the large bowl. Toss vigorously and thoroughly to ensure every strand of cabbage and every piece of vegetable and herb is evenly and completely coated with the glistening, flavorful dressing. The residual warmth of the dressing will lightly wilt the cabbage, softening its texture just enough to enhance its palatability without losing its characteristic crunch.
3. To serve this culinary masterpiece, elegantly divide the dressed cabbage salad evenly among four individual plates. Artfully arrange the warm, golden-crisp tofu pieces over the top of each salad portion, ensuring they are prominently displayed. Finally, take the reserved 2 tablespoons of dressing and spoon it gracefully and evenly over the crispy tofu. This final drizzle adds a fresh burst of flavor and a beautiful sheen. Serve immediately to enjoy the incredible interplay of warm, crunchy tofu with the fresh, zesty, and aromatic salad. This dish is best savored fresh, allowing you to experience every layered flavor and contrasting texture at its peak.

Recipe Adapted From

This exceptional Crispy Tofu & Napa Cabbage Salad recipe draws its inspiration from “The Best Skillet Recipes,” a highly acclaimed culinary resource celebrated for its practical yet innovative approaches to cooking with a single, versatile skillet. The book provides invaluable techniques for creating flavorful and satisfying dishes with efficiency, and this salad is a shining example of how simple kitchen tools can yield extraordinary results. It encourages home cooks to experiment and discover the boundless versatility of their cookware, making gourmet meals accessible to everyone.

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