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Shredded tofu-and-crispy kale salad

25 minutes

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10 minutes

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Steamed tofu with black garlic vinaigrette

10 minutes

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15 minutes

Tahini recipes

Spicy tofu in coconut

Name: Shredded tofu-and-crispy kale salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: Woolworths roasted sesame oil 3T,Woolworths PlantLove™ shredded tofu 200g pack,Woolworths Asian everything soya sauce 4T,kale, finely shredded 2cups,Woolworths shelled edamame legumes 100g pack,julienne carrots 100g,Woolworths Asian sushi nori, roughly torn 4sheets,Woolworths Asian rice vinegar 3T,Woolworths Asian sliced ginger in brine, for serving ,sesame seeds, for serving

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 10 minutes

Ingredients

For the sauce, whisk:

1 lime, juiced
2 birds-eye chillies, finely chopped
1 T ginger, finely grated
1 t fresh turmeric, finely grated (or 1 t ground turmeric)
1⁄2 t palm sugar
1 t fish sauce
1 t rice vinegar
1⁄2 t sesame oil
2 t soya sauce
1⁄2 cup coconut milk

For serving:

1 x 297 g box Woolworths Morinaga firm tofu, halved lengthways
25 g baby herb leaves
5 g mint
1 nectarine, sliced
1 lime, sliced into wedges

Method

Pour the sauce over the tofu and serve with the remaining ingredients.

Cook's note: Now this is the secret to mouthwatering tofu!

Discover more tofu recipes here.

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