Name: Pan-fried tofu with vietnamese coleslaw salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

Ingredients

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

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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