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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make vinaigrette, whisk together 2 tablespoons soy sauce, brown sugar, 1 1/2 teaspoons fish sauce (if using), lime zest and juice, jalapeno and garlic. Whisk in 1 tablespoon peanut oil. | 2. Pat the tofu dry with paper towels. Heat the remaining 1 tablespoon peanut oil in a large non-stick skillet. When it simmers, add the tofu. Cook 5 minutes without moving, until golden brown on the bottom. Flip and cook 4 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 (if using). 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, cabbage, carrot, peanuts and cilantro and vinaigrette. Garnish with more peanuts and cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
soy sauce	3 1/2	1/2		29.68	2.7608	4.5584	0.3192
brown sugar	2	teaspoons		22.8	5.8854	0.0072	0.0
fish sauce	2	teaspoons		4.2	0.4368	0.6072	0.0012
lime	1			-	-	-	-
jalapeno	1/2		seeded minced	0.8156	0.1828	0.0256	0.0104
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0
extra tofu	1/2		cut firm	193.55	5.135	19.9475	10.27
cabbage	6	cups	shredded	133.5	30.971999999999998	6.8352	0.534
carrot	1		grated	29.52	6.8976	0.6696	0.1728
peanut	1/3	cup	roasted salted chopped	275.94	7.8499	12.556	23.9635
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.