Rainbow Slaw with Peanut Dressing & Tofu

Ingredients

• 200 g firm tofu, pressed, cubed
• 1 tbsp rice vinegar
• 200 g red cabbage, finely shredded
• 2 carrots, julienned
• 1 red pepper, thinly sliced
• 3 tbsp peanut butter
• 2 tbsp roasted peanuts, roughly chopped
• 3 spring onions, sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sriracha
• 1 tbsp sesame seeds
• Crusty bread, to serve
• Fresh parsley, to serve

Method

1. Press the tofu hard between a couple of clean tea towels for 10 minutes — water is the enemy of crisp, and any moisture left in the cubes will steam rather than fry. Cut into 2 cm cubes and season with a pinch of salt.
2. Heat the oil in a non-stick pan over a medium-high heat until it shimmers. Lay the tofu in a single layer with space between each cube — don't crowd the pan, or the tofu will steam and stay pale. Fry undisturbed for 2 minutes per side until each face is deep golden and crisp, about 8 minutes total. Lift onto kitchen paper.
3. Whisk 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. Tip 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. Pour 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. Adjust at the bowl, not at the table.
6. Pile 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.