3 1/2 tablespoons soy sauce
2 teaspoons brown sugar
2 teaspoons fish sauce
1 lime, juice and zest
1/2 jalapeño pepper, seeded and minced
1 garlic clove
Black pepper to taste
3 tablespoons rice wine vinegar
3 tablespoons peanut oil
12 ounce packagetofu, extra firm, divided into 4 3″ slabs
1 tablespoon peanut oil for cooking
6 cups Napa cabbage, shredded
1 carrot, big, grated
1/3 cup peanuts, roasted, coarsely chopped, plus more for serving
1/4 cup bell pepper, diced
1 bunch green onions, finely chopped (discard tough tips)
2 tablespoons cilantro, chopped plus more to serve
Pat the tofu dry with paper towels. Heat 1 tablespoon peanut oil in a large skillet, preferably nonstick. When oil shimmers, add the tofu. Cook 3 minutes without moving, until golden brown on the bottom. Flip and cook 2 minutes more.
Move the tofu to a cutting board and cut into bite-size pieces.
Put tofu into the dressing and let sit for a few minutes to absorb flavor.
In a large bowl, toss together tofu, cabbage, carrot, peanuts, cilantro and dressing.
Garnish with more peanuts and cilantro.