400gm firm tofu
Salad:
1 small red cabbage, shredded
1 small green cabbage, shredded
3 large carrots, grated
1 yellow pepper, thinly sliced
120gm bean sprouts
8 spring onions, sliced diagonally
Dressing:
3 Tblsp Rose’s lime cordial
1 Tblsp lemon juice
1 Tblsp light soy sauce
2 cloves garlic, crushed
1 tsp grated root ginger
2 Tblsp chopped coriander
Method
Combine all the dressing ingredients in a small jug.
Put all the salad ingredients in a large bowl and toss well.
Pour the dressing over the salad and toss again.
Cut the tofu into fingers and pat dry with kitchen paper.
Spray the tofu sticks with non-stick cooking spray.
Spray a ridged pan with non-stick cooking spray.
Dry fry the tofu for about 4 minutes each side, until it is crispy on the outside and heated through.
Pile the slaw salad into 4 bowls and top with the tofu fingers.
Serve with extra soy sauce.
