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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.