Print

Satay Slaw with Crispy Tofu

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

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

Ingredients

Scale
  • 1 tbsp peanut oil
  • 300g firm tofu, patted dry and cut into 1cm cubed
  • 1 large carrot
  • 1/2 continental cucumber
  • 2 stalks spring onion
  • 1 bunch purple radish
  • 2 cups cabbage, shredded
  • 1 cup coriander leaves
  • 1/3 cup chopped roasted peanuts, to serve
  • 2 tbsp black sesame seeds, to serve

Satay dressing

  • 1/4 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

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.

Find it online: https://eatnik.com.au/satay-slaw-with-crispy-tofu/