Tofu Crunch Slaw Print this recipe Details Serves: 1Number of ingredients: 8To prep: 10 minutesTo cook: 5-7 minutesDifficulty: Easy Nutrition per servingKilojoules: 1507Calories: 360Protein: 21.6gFat: 24gSaturated Fat: 3.6gCarbohydrates : 10gCarbohydrates per 100g: 2.6gFiber: 10.6gSodium: 378mgPotassium: 865mg Ingredients 1 cup shredded cabbage (red, green, or a mix) 1/2 cup grated carrot 1/4 red capsicum, thinly sliced 120g firm tofu 2 teaspoon sesame oil 1 teaspoon reduced-salt soy sauce 1 teaspoon rice vinegar (or lemon juice) 1 tablespoon mixed seeds (sunflower and/or pumpkin seeds) Method Combine cabbage, carrot, and capsicum in a bowl. Dressing: Combine 1 teaspoon sesame oil, soy sauce and vinegar. Set aside. Tofu: Pat tofu dry with paper towel and cut into small cubes or strips. Heat a non-stick pan with 1 teaspoon of sesame oil over medium heat. Cook tofu for 5–7 minutes, turning occasionally, until golden and slightly crisp. Let tofu cool slightly before adding to salad. Add tofu to the salad. Sprinkle with seeds Drizzle salad with dressing and toss well to combine. Serve immediately.
