Asian slaw with marinated tofu

Apr 7

Apr 7 Asian slaw with marinated tofu

400gm tofu

Half a wombok shredded

Half a purple cabbage shredded

1 large carrot grated

1 bunch of mint chopped

Handful of peanuts chopped

3 tbs toasted sesame seeds

1/4 cup extra virgin olive oil

1/4 cup rice wine vinegar

1 and 1/2 tbs maple syrup

3 tbs sesame oil

1 and 1/2 tsp soy sauce

Pinch of salt

1 - 2 tbs soy sauce

1 tbs garlic oil

1/4 cup tahini

1 tbs lime juice

1 tbs toasted sesame oil

1 tbs maple syrup

Fresh ground pepper to taste

Press the todu for 15 minutes and then cut into small squares.
To make the marinade combine the soy sauce, garlic oil, tahini, lime juice, toast sesame oil and pepper. Once the tofu is pressed pour over the tofu, mix and place in the fridge for a couple of hours to develop.
Once marinade is done, add tofu to a lined baking tray and cook at 200 degrees until brown and crunchy.
To make the slaw dressing combine the extra virgin olive oil, rice wine vinegar, maple syrup, sesame oil, soy sauce and a pinch of salt.
In a large bowl mix up the wombok, cabbage, carrot, mint and add dressing.
Top with sesame seeds, peanuts and tofu.