Total Time: 45 minutes
RECIPE OVERVIEW This slaw-like salad, sturdy enough to stand up to an overnight rest in the fridge, features tofu, napa cabbage, red bell pepper, and shredded carrots and delivers big flavor (and texture). And the dressing is a real stunner: a spicy-sweet-sour combo of lime juice, honey, fish sauce, fresh ginger, sriracha, and oil. Pressing the cubes of tofu to drain them before browning the tofu in a hot nonstick skillet ensures that each piece turns out creamy and custard-like, but with a slightly crispy exterior. A sprinkling of grassy cilantro and sweet, floral Thai basil provides herbaceous accents.
14 ounces firm or extra-firm tofu, cut into ¾-inch pieces
¼ teaspoon table salt
⅛ teaspoon pepper
2 teaspoons plus 2 tablespoons vegetable oil, divided
2 tablespoons lime juice, plus lime wedges for serving
5 teaspoons honey
5 teaspoons fish sauce
2 teaspoons grated fresh ginger
2 teaspoons sriracha, plus extra for drizzling
1 head napa cabbage, cored and shredded (12 cups)
2 carrots, peeled and shredded
1 red bell pepper, stemmed, seeded, and sliced thin
½ cup fresh cilantro leaves
½ cup chopped fresh Thai basil, basil, or mint
1. Spread tofu over paper towel–lined baking sheet, let drain for 20 minutes, then gently press dry with paper towels. Sprinkle with salt and pepper.
2. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add tofu and cook, turning as needed, until lightly browned, 12 to 15 minutes; transfer to bowl.
3. Whisk lime juice, honey, fish sauce, ginger, and sriracha together in second bowl. While whisking constantly, slowly dridrizzle in remaining 2 tablespoons oil until combined. Toss cabbage with half of vinaigrette to coat, then season with salt and pepper to taste. Top with tofu, carrots, bell pepper, cilantro, and basil and drizzle with remaining vinaigrette. Drizzle with extra sriracha and serve with lime wedges. (Tofu, vinaigrette, and vegetables can be refrigerated separately for up to 2 days.)