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Sweet chilli tofu with cabbage salad
Sweet chilli tofu with cabbage salad
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Prep Time:
730 minutes
Cook Time:
20 minutes
Total Time:
750 minutes
Deliciously subtle wombok shines in this vegetarian dish. Marinate tofu ahead for best flavor.
Ingredients:
  • 60ml (1/4 cup) sweet chilli sauce
  • 57.20 gm honey
  • 42.00 gm light soy sauce
  • 300g pkt firm tofu, cut into triangles
  • 4 white corn tortillas
  • 1/2 wombok (Chinese cabbage), shredded
  • 25g (1/4 cup) flaked almonds, toasted
  • 3 green shallots, trimmed, sliced
  • 250.00 ml fresh coriander sprigs
  • Long fresh green chilli, thinly sliced, to serve (optional)
  • 20.00 ml white wine vinegar
  • 28.60 gm honey
  • 21.00 gm soy sauce
Instructions:
  • In a glass or ceramic dish, mix together the chili sauce, honey, and soy sauce. Add tofu and toss to coat evenly. Cover and refrigerate for at least 4 hours, or overnight, remembering to turn the tofu occasionally to ensure it's well marinated.
  • Preheat your oven to 200C/180C fan forced. Line a baking tray with baking paper and spread out tofu with marinade. Bake for 30 minutes until golden brown.
  • Place the tortillas on a separate tray, generously spray them with oil, and bake for about 20 minutes until they are wonderfully crisp. Break the tortillas into pieces once they are done baking.
  • Make the dressing by mixing all the ingredients in a bowl. In a large bowl, mix tortillas, cabbage, almonds, shallots, coriander, and chili (if desired). Add the dressing and toss everything together. Serve with tofu on top.

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