Peanut Tofu with Green Slaw
The combination of savoy cabbage, celery and apple makes for a moreish, juicy and crunchy slaw that is elevated by the addition of parsley, sesame seeds and sultanas. This slaw can be paired with pretty much any protein, or taken to a potluck or barbecue to be served with an array of other dishes. Here, I’ve paired it with peanut tofu, which is an outrageously delicious creation in its own right. While both the slaw and the tofu can be made separately, the peanut flavours work so well with the celery and apple in the slaw, I highly recommend making them together.
Ingredients 14
Tofu
400 g firm tofu, drained, patted dry, cut into eight squares
1 tbsp soy sauce
2 tbsp peanut butter
1 cup raw peanuts, blitzed to a crumb
1 tbsp coconut oil
Green Slaw
1⁄2 savoy cabbage, core and outer leaves removed, sliced paper thin, soaked in water, then spun dry
6 stalks celery, thinly sliced
1 granny smith apple, julienned
1 spring onion, white part only, thinly sliced
2 tbsp toasted sesame seeds
Handful sultana, large
Handful flat-leaf parsley, small, very finely chopped
1 lime juice
2 tbsp Japanese mayonnaise
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Method 9
For The Tofu
Cut the into eight squares.
Combine the and and mix until well combined. Coat the in the marinade and allow to sit for at least 30 minutes.
When ready to eat, preheat the oven to 180–200˚C (360–390˚F) and heat a large frying pan over a medium heat.
Place the peanut crumbs in a wide, shallow dish and melt the in the frying pan.
Coat the in the , then pop in the hot frying pan and cook for 2–3 minutes each side, until golden brown. Transfer to a baking tray and place in the hot oven for 15 minutes.
For The Slaw
When you’re ready to make the slaw, remove the sliced from the water and spin it dry using a salad spinner or clean tea towel. You may need to do this a couple of times to get it bone dry.
Combine the with , , , , and . In a separate bowl, combine the and , whisk until smooth, then pour over the slaw and use your hands to combine.
Place the salad in individual serving dishes. Cut each square on a diagonal through the middle, and place four triangles on top of each serving bowl.
This is best made right before eating, but leftovers are fine.
Jessica Prescott's tips
If you’re taking this to a barbecue, serve both elements in individual dishes, side by side.
