Tofu & Asian Red Cabbage Salad

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Tofu & Asian Red Cabbage Salad

 

 

1/3 cup plum sauce

1/3 cup teriyaki marinade

300 g (10 1/2 oz) packet firm tofu, drained, cut into 2 cm (3/4 " ) cubes

1 teaspoon sesame oil

3 cups finely shredded red cabbage

3 cups finely shredded Chinese cabbage

1 red capsicum (bell pepper), diced

2 green onions, thinly sliced

31O g (11 oz) can corn kernels, drained

1 tablespoon (4 tsp) rice vinegar

2 teaspoons peanut oil

1/2 cup natural seed mix, toasted (see note)

 

 

1. Combine sauce and marinade in a small frying pan. Add tofu and

bring to boil. gently turning tofu to coat. Reduce heat; simmer

2 minutes. Remove from heat; stir through sesame oil. Cool for 5

minutes; drain, reserving sauce.

 

2. Meanwhile, combine cabbage, capsicum (bell pepper), onions and corn

in a large bowl. Whisk reserved sauce, vinegar and peanut oil to salad

with seed mix; lightly toss to combine. Serve salad topped with tofu.

 

 

 

NOTE: Natural Seed Mix combines sunflower seeds, pepitas and pine nuts.

 

 

 

Serves 4.

 

 

Nutrition per serve 1481kj;

 

l8g fat (Z.lg sat); 18g protein;

 

1717mg sodium; 9g fibre