Rainbow Slaw with Peanut Dressing & Tofu

• 200 gfirm tofu, drained
• 1 tbsprice vinegar
• 200 gred cabbage, finely shredded
• 2carrots, julienned
• 1red pepper, thinly sliced
• 3 tbsppeanut butter
• 2 tbsproasted peanuts, roughly chopped
• 3spring onions, sliced
• 2 tbspsoy sauce
• 1 tbspsesame oil
• 1 tspsriracha
• 1 tbspsesame seeds
• Fine salt
• 1 tbspvegetable oil, for frying

Method

1. 1Wrap the tofu in a clean tea towel and press under a plate for 10 minutes while you prepare the slaw vegetables. Pat dry and cut into 2 cm cubes.
2. 2Heat the vegetable oil in a non-stick frying pan over medium-high heat. Add the tofu in a single layer and fry for 10–12 minutes, turning several times, until golden on most sides. Lift onto a plate. Reserve the sesame oil for the dressing.
3. 3Whisk the peanut butter, soy sauce, rice vinegar, sesame oil and sriracha with 2 tbsp warm water in a small bowl until glossy and pourable. The rice vinegar is what stops the dressing tasting like a paste; it cuts through the peanut richness and wakes everything up. Loosen with another splash of warm water if it tightens.
4. 4Tip the red cabbage, carrots, red pepper and spring onions into a large bowl and toss with your hands until the colours tangle through each other.
5. 5Pour over most of the dressing, holding back a couple of spoonfuls. Toss until every strand is glossy. Taste; the soy carries most of the salt, but check now and add a pinch more if the cabbage needs it.
6. 6Pile the dressed slaw onto two plates, crown with the crispy tofu, drizzle the reserved peanut dressing over the top, and shower with the chopped roasted peanuts and sesame seeds.

Per serving

kcal

644

protein

32.8g

fibre

12.5g

carbs

33.4g

fat

46.2g