5 Salads of Summer: Satay Slaw with Crispy Tofu

Crispy tofu cubes with rainbow coloured slaw and a spicy peanut satay dressing. 

We’ve reached the end of my salad series, welcoming this satay slaw with crispy tofu number to the table. I always feel tofu gets a bad wrap for it’s perceived blandness, but it really is such a versatile food. I’d encourage you to think about it more as a vessel for flavour, rather than solely focusing on the taste of the tofu itself. My favourite way to cook firm tofu is the way I was introduced to it by my mother. Simply pan fried in a little peanut or olive oil until the sides go all golden and crispy. Then you dip it into sweet chilli sauce and eat it like a nugget. I do recommend.

Slaw is a safe vessel for tofu because slaw is a relatively easy, minimal-effort dish loved by many. Satay is also good because it’s satay. It doesn’t really require any convincing. It’s spicy, garlicky peanut butter???? Universally delicious! Bring them all together in a bowl and you have a nutritionally impressive taste sensation ready to win the hearts of any meat-loving friends or family who’ve ever questioned tofu’s place on the food chain.

I hope this series has provided the necessary inspiration to encourage you to not shy away from the humble salad. Also, to show you that salads don’t always need to be humble. They can demand the attention or take centre stage. Salads need never be boring. If you decide to whip this one up, or any of my other salads in the series, be sure to tag me on Instagram at @eatnikfood or using the hashtag #Eatnik5SOS so I can check it out!

Happy cooking!

Andrea 🥗

Satay Slaw with Crispy Tofu

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Crispy tofu cubes with rainbow coloured slaw and a spicy peanut dressing.

• Author: Andrea
• Prep Time: 10 mins
• Cook Time: 5 mins
• Total Time: 15 mins
• Yield: 4 serves 1x
• Category: Savoury
• Cuisine: Salad

Ingredients

Scale 1x2x3x

• 1 tbsp peanut oil
• 300g firm tofu, patted dry and cut into 1cm cubed
• 1 large carrot
• ½ continental cucumber
• 2 stalks spring onion
• 1 bunch purple radish
• 2 cups cabbage, shredded
• 1 cup coriander leaves
• ⅓ cup chopped roasted peanuts, to serve
• 2 tbsp black sesame seeds, to serve

Satay dressing

• ¼ cup peanut butter
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 clove garlic, minced
• 1 tsp sesame oil
• 2 tsp hot chilli sauce
• 3 tbsp water

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Instructions

1. Heat oil in a fry pan over a medium to high heat. Place half the tofu cubes into pan and fry on each side until golden and crispy – 3-5 minutes. Place on to a plate lined with paper towel. Repeat with remaining tofu cubes and set aside to cool.
2. Julienne the carrot. Cut cucumber in half, lengthways and cut out seeds. Julienne or slice very thin. Cut spring onion into four even pieces approximately five centimetres in length and slice thinly. Cut each radish into slices before slicing again into small batons.
3. Place vegetables into a bowl with shredded cabbage and roughly chopped coriander.
4. To make the dressing, add peanut butter, soy sauce, maple syrup, garlic, sesame and hot chilli sauce to a small bowl or jug. Add water, one tablespoon at a time and whisk until a smooth runny consistency is reached. Add additional water (one tablespoon at a time) if necessary.
5. Add cooled tofu to the vegetables. Pour over dressing and toss to combine. To serve, portion salad among four plates and top with chopped peanuts and sesame seeds.

Notes

• You could use red or white cabbage for this recipe.

Want more delicious salad recipes? Try my Grilled Figs, Mozzarella and Prosciutto or Poached Coconut Chicken Salad. Check out the other recipes in my 5 Salads of Summer series.