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
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.
Typical values per serving:
This recipe was first published in May 2019.