1 cup panko
1/2 tablespoon Korean chile flake or other mild chile
1/4 cup scallions sliced, white and green part separated
2 small boxes silken tofu, sliced in half lengthwise
1 small head green cabbage, halved, cored, shredded
3/4 cup Spicy Almond sauce, save a little for garnish
Kosher salt and freshly cracked black pepper to taste
Mix the panko, chile and scallion whites on a plate. Season the tofu and gently press tofu slices in panko. In a non-stick saute pan coated lightly with oil on medium heat, add the tofu and sear on both sides unit GB&D (golden brown and delicious). Meanwhile, in a bowl, mix the cabbage, scallion greens and Master. Season with kosher salt and freshly ground black pepper and check for flavor. Place a small pile of cabbage and top with tofu, drizzle a little sauce.