Treat your family to this five-spiced tofu with Asian slaw for an easy and tasty vegetarian dinner.
- Serves4
- Cook time5 minutes
- Prep time15 minutes
Ingredients
- 2 x 300g pkts silken firm tofu
- ½ small wombok (Chinese cabbage), finely shredded
- ¼ red cabbage, finely shredded
- 3 spring onions, thinly sliced
- ½ cup chopped coriander
- ¼ cup (60ml) sweet chilli sauce
- ¼ cup (60ml) lime juice
- 1½ tbs sesame oil
- 1 tbs fish sauce
- Olive oil spray
- 1½ tsp Chinese five spice
- 50g crunchy noodles
- 1 long red chilli, thinly sliced
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Method
Step 1
Drain the tofu and pat-dry with paper towel. Cut each block of tofu in half horizontally, then cut each half into 4 slices to make a total of 16 pieces. Place the tofu slices in a single layer on paper towel. Cover with more paper towel, pressing down gently to remove excess water.
Step 2
To make the slaw, combine the wombok, red cabbage, spring onion and coriander in a large bowl. Whisk the sweet chilli sauce, lime juice, sesame oil and fish sauce in a small bowl until combined.
Step 3
Preheat a barbecue grill or chargrill on medium-high. Spray the tofu with olive oil and sprinkle with the Chinese five spice. Cook tofu on barbecue for 1-2 mins each side or until tofu has browned lightly.Step 4
Add the noodles and two-thirds of the dressing to the slaw. Toss gently to combine. Top with tofu. Drizzle the tofu with the remaining dressing and sprinkle with chilli.
Five-spiced tofu with Asian slaw
- Serves4
- Cook time5 minutes
- Prep time15 minutes
Ingredients
- 2 x 300g pkts silken firm tofu
- ½ small wombok (Chinese cabbage), finely shredded
- ¼ red cabbage, finely shredded
- 3 spring onions, thinly sliced
- ½ cup chopped coriander
- ¼ cup (60ml) sweet chilli sauce
- ¼ cup (60ml) lime juice
- 1½ tbs sesame oil
- 1 tbs fish sauce
- Olive oil spray
- 1½ tsp Chinese five spice
- 50g crunchy noodles
- 1 long red chilli, thinly sliced
Description
Treat your family to this five-spiced tofu with Asian slaw for an easy and tasty vegetarian dinner.
Method
Step 1
Drain the tofu and pat-dry with paper towel. Cut each block of tofu in half horizontally, then cut each half into 4 slices to make a total of 16 pieces. Place the tofu slices in a single layer on paper towel. Cover with more paper towel, pressing down gently to remove excess water.
Step 2
To make the slaw, combine the wombok, red cabbage, spring onion and coriander in a large bowl. Whisk the sweet chilli sauce, lime juice, sesame oil and fish sauce in a small bowl until combined.
Step 3
Preheat a barbecue grill or chargrill on medium-high. Spray the tofu with olive oil and sprinkle with the Chinese five spice. Cook tofu on barbecue for 1-2 mins each side or until tofu has browned lightly.Step 4
Add the noodles and two-thirds of the dressing to the slaw. Toss gently to combine. Top with tofu. Drizzle the tofu with the remaining dressing and sprinkle with chilli.