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Five-spiced tofu with Asian slaw
Five-spiced tofu with Asian slaw
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Spicy five-spiced tofu Asian noodle salad with a crispy crunch!
Ingredients:
  • 2 x 300g pkts silken firm tofu
  • 1/2 small wombok (Chinese cabbage), finely shredded
  • 1/4 red cabbage, finely shredded
  • 3 spring onions, thinly sliced
  • 125.00 ml chopped coriander
  • 60ml sweet chilli sauce
  • 60ml lime juice
  • 30.00 ml sesame oil
  • 24.40 gm fish sauce
  • Olive oil spray
  • 1 1/2 tsp Chinese five spice
  • 50g crunchy noodles
  • 1 long red chilli, thinly sliced
Instructions:
  • Pat-dry the drained tofu with paper towel. Halve each block horizontally, then slice each half into 4 pieces for a total of 16 slices. Arrange tofu slices in a single layer on paper towel. Top with more paper towel and gently press to remove excess water.
  • In a large bowl, mix wombok, red cabbage, spring onion, and coriander. In a separate small bowl, whisk sweet chilli sauce, lime juice, sesame oil, and fish sauce until well combined.
  • Preheat a barbecue grill or chargrill to medium-high. Coat the tofu in olive oil and Chinese five spice. Grill the tofu for 1-2 minutes on each side until lightly browned.
  • Combine the noodles and most of the dressing with the slaw. Gently toss together. Top with tofu, drizzle with the remaining dressing, and sprinkle with chili.

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