Carb-Conscious Asian Tofu Salad

Nutrition per serve

Ingredients

• 150g red cabbage
• 1pcs pak choy
• 1pcs spring onion
• 1pcs carrot
• 200g plain tofu
• 30g Korean chilli paste
• 10g fried shallots
• 10ml soy sauce
• 5ml honey
• 10ml vegetable oil
• 15ml white vinegar
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Thinly slice the cabbage with a sharp knife or mandoline. Thinly slice the pak choy and spring onion. Shred the carrot using a julienne peeler or coarsely grate with a box grater.
2. Step 2 — Make glaze
   Combine the spring onion, 2 tsp soy sauce, 1 tsp honey and 2 tsp water in a bowl.
3. Step 3 — Glaze tofu
   Heat 2 tsp vegetable oil in a medium frypan over medium heat. Cook the tofu for 2 mins each side or until golden and warmed through. Add the soy sauce mixture and cook, turning, for 1-2 mins until glazed. Remove the pan from the heat. Cut the tofu into 1cm-thick strips.
4. Step 4 — Make slaw
   Put the cabbage, pak choy and carrot in a bowl, add 1 tbs white vinegar and toss to combine.
5. Step 5 — Serve up
   Combine half the chilli paste* (see Make it milder), 2 tbs mayonnaise and 2 tsp water in a bowl and season with salt and pepper. Divide the slaw and tofu among bowls. Drizzle with the chilli mayo and any remaining glaze in the pan, then scatter over the fried shallots. Enjoy!
6. Step 6 — Make it milder
   Korean chilli paste, also known as gochujang, is a staple in every Korean pantry. It is slightly sweet, earthy and has a chilli kick. We've suggested this amount for flavour, but feel free to reduce to taste if you prefer less heat.

Allergens

Sojabohnen, Eier, Gluten, Wheat