Pan-fried tofu with vietnamese coleslaw salad

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

  • 30 mins cooking
  • Serves 4
  • Print


Pan-fried tofu with vietnamese coleslaw salad
  • 400 gram firm silken tofu
  • 4 carrots (280g)
  • 2 cup (160g) finely shredded green cabbage
  • 2 cup (160g) finely shredded red cabbage
  • 2 yellow capsicums (300g), sliced thinly
  • 2 cup (160g) bean sprouts
  • 8 green onions, sliced thinly
  • 1 cup loosely packed fresh coriander leaves
Lime and garlic dressing
  • 1 cup (250ml) lime juice
  • 2 clove garlic, crushed


Pan-fried tofu with vietnamese coleslaw salad
  • 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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