Main Asian

Asian-style coleslaw with marinated tofu

Name: Asian-style coleslaw with marinated tofu
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 1 Lebanese cucumber; 1 large carrot, peeled; 1/2 small (about 300g) Chinese cabbage (wombok) (see note); 200g marinated tofu (see note), thinly sliced (we used a teriyaki-flavoured tofu); 4 spring onions, finely shredded; 1/2 cup each mint and coriander leaves; 2 tablespoons caster sugar; 1/3 cup (80ml) rice vinegar; 1 tablespoon light soy sauce; 1/2 teaspoon sesame oil; Pinch of ground Szechuan pepper

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20m

05m

Asian-style coleslaw with marinated tofu

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by Louise Pickford

Food stylist and author

Oct 03, 2015

The crisp flavours of this salad are just perfect for the warmer weather ahead.

1 Lebanese cucumber
1 large carrot, peeled
1/2 small (about 300g) Chinese cabbage (wombok) (see note)
200g marinated tofu (see note), thinly sliced (we used a teriyaki-flavoured tofu)
4 spring onions, finely shredded
1/2 cup each mint and coriander leaves

Dressing

2 tablespoons caster sugar
1/3 cup (80ml) rice vinegar
1 tablespoon light soy sauce
1/2 teaspoon sesame oil
Pinch of ground Szechuan pepper

Method

1.

For the dressing, place sugar and vinegar in a small pan over low heat and stir for 1 minute until sugar dissolves. Increase heat to medium and gently simmer for 2-3 minutes until syrupy. Pour into a heatproof bowl, cool for 10 minutes, then stir in soy, sesame and Szechuan pepper.
2.

Meanwhile, cut cucumber and carrot into thin matchsticks and place in a bowl. Finely shred cabbage and add to bowl with tofu, spring onion and herbs. Pour over the dressing and toss to combine, then serve.