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What I make for a first time guests

Napa Cabbage with Crispy Tofu and Tahini Satay Sauce

Ingredients

For the Napa Cabbage:

  • 2 whole napa cabbages (use 1 cabbage for serving 2-3 people)
  • Sesame oil (for coating)
  • Salt (for seasoning)

For the Crispy Tofu:

  • 2 blocks firm tofu, previously frozen and thawed
  • ½ teaspoon white peppercorns, toasted and ground
  • 1 tablespoon cumin seeds, toasted and ground
  • 2 tablespoons white sesame seeds, toasted and ground
  • 1 teaspoon fennel seeds, toasted and ground
  • 1 tablespoon granulated garlic
  • Pinch of salt
  • Pinch of black pepper
  • 2 cups cornstarch
  • Frying oil

For the Crispy Fried Shallots and Garlic:

  • 5-6 garlic cloves, sliced into thin wafers
  • 5-6 shallots, thinly julienned
  • Frying oil

For the Tahini Satay:

  • ¼ cup Tahini
  • 1 thumb-sized piece of ginger
  • 1 garlic clove
  • 2 bird's eye chilies
  • ¼ cup soy sauce
  • ½ cup of water (or more if needed to thin the sauce)
  • 1 lime
  • 1 tablespoon lemongrass (minced - see note in instructions)
  • 1 tablespoon agave (or other sweetener)

For the Peanut Garnish:

  • 2 cups raw peanuts (or any kind of raw nuts)
  • 5-6 lime leaves
  • Frying oil
  • Salt
  • Dried chilies
  • Fried garlic (crushed)
  • Fried shallots (crushed)

Additional Garnishes:

  • Fresh coriander/cilantro
  • Fresh mint leaves
  • Green onions/scallions (thinly sliced)
  • Lime wedges
  • Lemongrass stalks (thinly sliced for garnish - optional)
  • Bird's eye chilies (sliced, for extra spice)

Instructions

Prepare Garnishes:

  1. Prepare all garnishes: fried shallots, garlic, and peanuts first for ease of assembly.

Make Crispy Fried Shallots and Garlic:

  1. Add sliced shallots to a dry pan, then add oil to cover.
  2. Turn on the heat to medium-high and stir consistently in one direction until they start to brown (about 5 minutes).
  3. Strain and save the oil. Spread the shallots on paper towels to cool and crisp up.
  4. Repeat the process with the garlic slices, using less oil.
  5. Add dried chilies to the garlic in the last few seconds of cooking.
  6. Be careful when using hot oil.

Make Peanut Garnish:

  1. Heat a little oil in a pan over medium-high heat.
  2. Add lime leaves and fry until they stop bubbling, then remove to a separate bowl.
  3. Add peanuts to the pan and toast until they start to brown.
  4. Season with salt, crushed dried chilies, crushed fried garlic, crushed fried shallots, and fried lime leaves.

Make Tahini Satay:

  1. Blend all the ingredients (tahini, ginger, garlic, chilies, soy sauce, water, lime, lemongrass, agave) in a high-speed blender until smooth and the desired consistency is achieved.
  2. If using a regular blender, squeeze the lime juice out and peel the ginger before blending.
  3. Note: The original video messed up the lemongrass garnish. If using, add 1 tablespoon of minced lemongrass to the satay sauce when blending.

Prepare Crispy Tofu:

  1. Break the tofu into bite-sized chunks.
  2. Coat the tofu pieces with the toasted spices (white peppercorns, cumin seeds, sesame seeds, fennel seeds, granulated garlic, salt, black pepper) and cornstarch.
  3. Fry in hot oil (the same oil used for the shallots and garlic) until crispy and set aside until ready to serve.

Prepare Napa Cabbage:

  1. Cut the napa cabbage in half lengthwise.
  2. Coat the bottom of a cast iron pan with oil and a touch of sesame oil.
  3. Salt the pan.
  4. Lay the cabbage halves cut-side down in the pan.
  5. If you have a second cast iron pan, rest it on top of the cabbage to press it down.
  6. Sear in a really hot pan to get a nice even sear.
  7. Preheat the oven to 200°C (400°F).
  8. Pop the cabbage and the tofu in the oven for about 5-10 minutes to steam the inside and ensure it's fully cooked.

Assemble the Dish:

  1. Place the seared napa cabbage on a serving platter.
  2. Drizzle with tahini satay sauce.
  3. Top with crispy fried shallots, green onions, garlic chips, chilies, lime leaves, and peanut garnish.
  4. Sprinkle with a touch of sesame oil and salt.
  5. Garnish with fresh coriander/cilantro and fresh mint leaves.
  6. Serve with lime wedges on the side.

Video Description

The ultimate dinner party or date night dish with our crispy tofu and napa cabbage recipe, paired with homemade satay sauce. This meal combines the perfect blend of flavors and textures, guaranteed to impress and make any evening unforgettable. Whether you're cooking for a special someone or treating yourself, have a vegan or plant based guest coming over. This recipe is your ticket to an extraordinary dining experience.

- Want to work with me: https://dereksarno.com/

- Reference to https://www.instagram.com/hanuman.aspler IG

and website https://thaifoodmaster.com/

NAPA CABBAGE SATAY

Serves: 4-6

Ingredients:

2 whole napa cabbages (use 1 cabbage for serving 2-3 people)

2 blocks firm tofu

2 cups raw peanuts (or any kind of raw nuts)

5-6 lime leaves

2 lemongrass stalks (reserve some for garnishing)

Handful of fresh coriander/cilantro

Handful of fresh mint leaves

4-5 dried chilies

4-5 fresh bird's eye chilies

2 cups frying oil

1 tablespoon sesame oil

Preparation:

GARNISHES

Prepare all garnishes: fried shallots, garlic, and peanuts first for ease of assembly.

CRISPY TOFU

2 blocks firm tofu, previously frozen and thawed

½ teaspoon white peppercorns, toasted and ground

1 tablespoon cumin seeds, toasted and ground

2 tablespoons white sesame seeds, toasted and ground

1 teaspoon fennel seeds, toasted and ground

1 tablespoon granulated garlic

Pinch of salt

Pinch of black pepper

2 cups cornstarch

Frying oil

Method:

Break the tofu into bite-sized chunks.

Coat the tofu pieces with the toasted spices and cornstarch.

Fry in hot oil until crispy and set aside until ready to serve.

CRISPY FRIED SHALLOTS AND GARLIC

Ingredients:

5-6 garlic cloves, sliced into thin wafers

5-6 shallots, thinly julienned

Frying oil

Method:

Add sliced shallots to a pan, then add oil to cover.

Turn on the heat to medium-high and stir consistently in one direction until they start to brown.

Strain and save the oil. Spread the shallots on paper towels to cool and crisp up.

Repeat the process with the garlic slices.

TAHINI SATAY:

¼ cup Tahini

1 thumb-sized piece of ginger

1 garlic clove

2 bird's eye chilies

¼ cup soy sauce

½ cup of water (or more if needed to thin the sauce)

1 lime

1 tablespoon lemongrass

Method:

Blend all the ingredients in a high-speed blender until smooth and the desired consistency is achieved.

Notes:

The entire process is demonstrated in the accompanying video.

Reserve some lemongrass to add as a garnish at the end for an extra flavor boost.

See you soon!