I have to admit that I'm a meat lover but I can't live without vegetables either. I really enjoy the diverse flavours and textures of the vegetables. I'm not doing the Meatless Monday as my family yet to use to plant base only meal. However, because we have share meal with couple dishes, I tend to make at least one of the dish vegetarian dish once a week.
Today for lunch I made this beautiful cabbage and tofu slaw. It's the vegetarian version of Vietnamese chicken coleslaw. This delicious salad packs a hearty sweet-and-sour punch. Arrange everything on the plate and only toss with the dressing when serving so the cabbage is really crunchy!
- ½ cabbage, cored and shredded
- 500g fresh tofu
- ¼ cup cashew nuts
- 2 tablespoons fried shallots
- 1 bunch of Vietnamese mints, chopped
- 20g salted peanuts
- 1 tablespoons sesame, roasted
- ¼ cup soy sauce
- ¼ cup lime juice
- 2 tablespoons brown sugar
- 2 tablespoons peanut oil
- 1 clove garlic, minced
- 3 cm ginger, grated
- 1 chilli, chopped (optional)
- Cut the tofu in half and pan sear with shallow oil until all sides are golden. Remove and slice the tofu.
- To make the dressing, whisk together soy sauce, brown sugar, lime juice, ginger and garlic. Finally, add peanut oil.
- Bash the peanuts, sesame seeds together in a pestle and mortar.
- In a large bowl, toss together tofu, cabbage, cashew nuts and dressing. Garnish with Vietnamese mints, peanuts and sesame mixture. Serve immediately.