Spiced Panko Tofu with Almond-Cabbage Salad
Serves 4
 

• 1 cup panko
• 1/2 tablespoon kochu karu (Korean chile flake) or other mild chile
• 1/4 cup sliced scallions, white and green part separated
• 2 small packages silken tofu, sliced in half lengthwise
• 1 small head green cabbage, halved, cored, shredded
• 3/4 cup Spicy Almond Sauce, 2 tablespoons reserved for garnish
• Sliced toasted almonds for garnish
• Kosher salt and freshly ground black pepper
• Grapeseed or canola oil
  
  On a plate, combine panko, kochu karu, scallion whites and about 1 tablespoon kosher salt. Gently press tofu slices in panko mixture. In a non-stick saute pan coated with about 1/4-inch oil over medium heat, gently add tofu and sear on both sides until GB&D (golden brown and delicious), about 2 minutes per side. Meanwhile, in a large bowl, mix the cabbage, scallion greens and Spicy Almond Sauce. Check for flavor and season with kosher salt and freshly ground black pepper. To serve, place a small pile of cabbage in center of plate, top with tofu, drizzle a little Spicy Almond Sauce and garnish with sliced almonds.