Save to your scrapbook

    Tofu with peanut-ginger lettuce slaw

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Tofu with peanut-ginger lettuce slaw

    • Preparation time: 20 minutes
    • Cooking time: 5 minutes
    • Total time: 25 minutes

    Serves: 4


    50g unsalted roasted peanuts
    3 tbsp light soy sauce
    1½ tbsp smooth peanut butter
    25g fresh root ginger, finely grated
    2 limes, zest and juice
    1½ tbsp light honey
    2 x 160g packs Cauldron Organic Marinated Tofu pieces
    ½ Chinese leaf lettuce, finely shredded
    4 salad onions, finely sliced
    2 medium carrots, cut into fine strips
    28g pack coriander


    1. Preheat the oven to 190°C, gas mark 5. Spread the peanuts out on a baking tray and roast for 4-5 minutes until golden and fragrant. Leave to cool then roughly chop.

    2. To make the dressing, gradually stir the soy sauce into the peanut butter, then stir in the ginger, lime zest and juice, and honey. Toss with the tofu, Chinese leaf lettuce, salad onions and carrots. Roughly chop most of the coriander and toss through. Divide between 4 plates and scatter over the chopped peanuts plus the remaining coriander leaves.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars