Ingredients

Method

• 3 T Woolworths roasted sesame oil
• 200 g pack Woolworths PlantLove™ shredded tofu
• 4 T Woolworths Asian everything soya sauce
• 2 cups kale, finely shredded
• 100 g pack Woolworths shelled edamame legumes
• 100 g julienne carrots
• 4 sheets Woolworths Asian sushi nori, roughly torn
• 3 T Woolworths Asian rice vinegar
• Woolworths Asian sliced ginger in brine, for serving
• sesame seeds, for serving

Method

Ingredients

1. Heat half the sesame oil in a large wok or heavy-based pan over a high heat. Toss the tofu through the hot oil for 2–3 minutes to crisp. Drain on kitchen paper.

2. In a large salad bowl, massage half the soya sauce into the kale for 2 minutes.

3. Toss the tofu and vegetables, then add the nori sheets.

4. Mix the remaining sesame oil and soya sauce with the rice wine vinegar and pour over the salad.

5. Top with the ginger and sesame seeds.

Photography: Shavan Rahim
Videography: Romy Wilson
Production: Marcelle van Rooyen
Food assistant: Bianca Jones

more plant-based recipes

The Woolworths PlantLove™ range offers a variety of tofu options. From plain or marinated to cubed or shredded, you can find tons of plant-based alternatives to meat that don't skimp on flavour.

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