Quick & Easy

Pan-fried tofu with vietnamese coleslaw salad

A bright, colourful and fresh Vietnamese salad with pan-fried tofu.
Pan-fried tofu with vietnamese coleslaw salad


Lime and garlic dressing


1.Place tofu, in single layer, on absorbent-paper-lined tray; cover tofu with more absorbent paper, stand 10 minutes.
2.Meanwhile, using vegetable peeler, slice carrots into ribbons. Place ribbons in medium bowl with cabbages, capsicum, sprouts, onion and coriander; toss gently to combine.
3.Cut tofu into slices; cook tofu in heated oiled small frying pan until browned both sides.
4.Make lime and garlic dressing, place ingredients in screw-top jar; shake well.
5.Drizzle dressing over salad; toss gently to combine. Serve salad with tofu.

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