Shredded Cabbage with Crisp Tofu and Peanut-Lime Dressing

Shredded Cabbage with Crisp Tofu and Peanut-Lime Dressing

Serves 4

Ingredients:
2 bricks firm tofu (12 to 14 ounces each)
1/3 cup plus 1 tablespoon vegetable oil
1 teaspoon red chile flakes
Salt
1 lime
3 tablespoons peanut butter
3 tablespoons hot water
Hot sauce (optional)
1 small head Savoy or green cabbage (1 pound)
1 small red onion
1/2 cup peanuts

Directions:
1. Turn the broiler to high with the rack 6 inches from the heat.
2. Squeeze as much water as you can out of the tofu. Crumble it onto a rimmed baking sheet and toss with 1 tablespoon oil, the chile flakes, and salt. Broil, stirring occasionally, until brown and crisp, 20 to 25 minutes.
3. In a large bowl, whisk 1/3 cup oil, the lime juice, peanut butter, hot water, salt, and a dash of hot sauce if using.
4. Core and quarter the cabbage and cut crosswise into thin ribbons. Thinly slice the red onion. Chop the peanuts. Add all to the bowl.
5. Add the crisp tofu. Toss, taste, adjust the seasoning, and serve.

Variations:
Crisp Curried Tofu and Coconut-Lime Dressing: Use 1/4 cup coconut milk instead of peanut butter (no water needed) and curry powder instead of chile flakes.
Crisp Pork and Tahini-Lemon Dressing: Use 12 ounces ground pork instead of tofu (broil 15 to 20 minutes, breaking it up, and drain most of the fat) and olive oil instead of vegetable. Omit the water; use lemon for lime, tahini for peanut butter, cumin for chile flakes, and 1 tablespoon sesame seeds for the peanuts.
Other seasonings for the tofu: chili powder or smoked paprika; minced garlic or ginger; chopped fresh herbs; grated Parmesan; citrus zest; or shredded coconut or chopped nuts.