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Sweet chilli tofu with cabbage salad

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Sweet chilli tofu with cabbage salad
Sweet chilli tofu with cabbage salad
  • 12:10 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Wombok has a sweet, mild flavour and makes for the perfect backdrop to this vegetarian meal. Start the recipe a day ahead to allow the tofu to marinate.

Ingredients

  • 60ml (1/4 cup) sweet chilli sauce
  • 2 tablespoons honey
  • 2 tablespoons light soy sauce
  • 300g pkt firm tofu, cut into triangles
  • 4 white corn tortillas
  • 1/2 wombok (Chinese cabbage), shredded
  • 25g (1/4 cup) flaked almonds, toasted
  • 3 green shallots, trimmed, sliced
  • 1 cup fresh coriander sprigs
  • Long fresh green chilli, thinly sliced, to serve (optional)

Dressing

  • 60ml (1/4 cup) extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon soy sauce

Method

  • Step 1
    Combine the chilli sauce, honey and soy sauce in a glass or ceramic dish. Add tofu and stir to coat. Cover and place in the fridge, turning occasionally, for 4 hours or overnight, to marinate.
  • Step 2
    Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Pour tofu and marinade onto prepared tray. Bake for 30 minutes or until golden.
  • Step 3
    Meanwhile, place the tortillas on a separate tray. Spray with oil. Bake for 20 minutes or until crisp. Break tortillas into pieces.
  • Step 4
    For the dressing, combine all the ingredients in a bowl. Combine the tortillas, cabbage, almonds, shallots, coriander and chilli, if using, in a large bowl. Add dressing and toss to combine. Serve topped with tofu.
  • High fibre
  • Low carb
  • Low kilojoule
  • Lower gi
  • Vegetarian

Nutrition

  • 1841 kj

    Energy

  • 24g

    Fat Total

  • 3g

    Saturated Fat

  • 11g

    Fibre

  • 17g

    Protein

  • 34g

    Carbs (total)

All nutrition values are per serve
  • Author: Alison Adams
  • Image credit: Al Richardson
  • Publication: Taste Magazine

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