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15 Minute Asian Tofu Salad Bowl
Crunchy fresh veggies with a tangy, Asian-inspired dressing that makes this salad oh so delicious.
Ingredients
Ingredients
- carrots, peeled + grated
- cabbage, grated (we use a mix of Chinese + red)
- pepper, finely sliced
- spring onions, sliced
- fresh coriander
- olive oil
- sesame oil
- apple cider vinegar
- maple syrup
- soy sauce, or tamari for gluten-free
- fresh ginger, peeled + grated
- salt
- block of tofu, sliced into 2cm (0.75") cubes
- black sesame seeds
Method
- 1
First, for the slaw, toss the carrot, cabbage, pepper, spring onion and coriander together in a large bowl.
- 2
To make the dressing, combine 2 tablespoons of olive oil with 1 tablespoon of sesame oil, the apple cider vinegar, maple syrup, soy sauce, ginger and a good pinch of salt in a bowl.
- 3
Add three quarters of the dressing to the slaw and toss well to combine.
- 4
Heat 1 tablespoon of sesame oil in a non-stick frying pan. Fry the tofu for approximately 2 minutes per side, turning with tongs, or until each side is golden. Note: you may need to fry the tofu in two batches if it doesn't fit in the pan.
- 5
Add the tofu to the slaw, drizzle over the remaining dressing and garnish with sesame seeds.
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Community reviews
Rated 5 out of 5 from 4 reviews
- Mary
“looove this one. easy and healthy and it’s a staple for me now !”
- Jessica
“absolutely delicious and super easy-definitely will make this again!”
- Jasmine
“fantastic!!”