Asian-Style Coleslaw With Marinated Tofu

Asian-Style Coleslaw With Marinated Tofu

The crisp flavours of this salad are just perfect for the warmer weather ahead.

  • 1 lebanese cucumber
  • 1 large carrot, peeled
  • 1/2 small (about 300g) chinese cabbage (wombok) (see note)
  • 200g marinated tofu (see note), thinly sliced (we used a teriyaki-flavoured tofu)
  • 4 spring onions, finely shredded
  • 1/2 cup each mint and coriander leaves
  • 2 tablespoons caster sugar
  • 1/3 cup (80ml) rice vinegar
  • 1 tablespoon light soy sauce
  • 1/2 teaspoon sesame oil
  • pinch of ground szechuan pepper

For the dressing, place sugar and vinegar in a small pan over low heat and stir for 1 minute until sugar dissolves. Increase heat to medium and gently simmer for 2-3 minutes until syrupy. Pour into a heatproof bowl, cool for 10 minutes, then stir in soy, sesame and szechuan pepper.

Meanwhile, cut cucumber and carrot into thin matchsticks and place in a bowl. Finely shred cabbage and add to bowl with tofu, spring onion and herbs. Pour over the dressing and toss to combine, then serve.

Latest Comments
  1. Kaleigh December 17, 2016

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