Menu
Vietnamese Tofu Slaw
Ready in 20 minutes
Serves 3 people
Ingredients
150g block firm tofu 2 tablespoons cornflour
3 neutral flavoured oil
1 bag THE WHOLE MIX Vietnamese Coleslaw
small handful snow peas, sliced 2 radishes, thinly sliced
½ cup cashew nuts, lightly toasted
1 teaspoon black sesame seeds, lightly toasted
small handful coriander leaves
Preparation
Remove the tofu from its packaging and chop into approximately 2cm chunks.
Pat the tofu dry with paper towels.
Dust the tofu with the corn flour and season with a little sea salt. Heat a generous film of oil in a large frying pan over a high heat and quickly fry the tofu until golden. Drain on paper towels.
Empty the Vietnamese Slaw mix (just the vegetables) into a serving bowl and toss with the snow peas, tofu, cashew nuts, radish, cashew nuts, sesame seeds and coriander seeds.
Drizzle with the dressing* and sprinkle with the noodles and crispy onions.
*To make a vegan meal, simply use your own favourite dressing.
