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