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Photo of Satay tofu with warm cabbage salad by WW

Satay tofu with warm cabbage salad

3 - 5
PersonalPoints™ per serving
Total Time
15 min
5 min
10 min


Smooth or crunchy peanut butter

2 tbs

Sweet chilli sauce

2 tsp

Reduced salt soy sauce

½ tsp

Olive oil

1 tsp

Firm tofu

250 g, cut into 8 slices


2 bunch(es), halved

Coleslaw mix, without dressing

400 g


  1. Whisk peanut butter, sweet chilli sauce and soy sauce in a small saucepan over medium heat for 1-2 minutes or until smooth.
  2. Heat oil in a large non-stick frying pan over medium-high heat. Cook tofu for 2 minutes each side or until golden. Set aside. Transfer to a plate.
  3. Add asparagus to pan. Cook, turning once, for 3 minutes or until bright green and slightly golden. Transfer to plate with tofu. Stir-fry coleslaw mix in the same pan for 1 minute or until heated through and slightly soft.
  4. Divide slaw among serving plates. Top with asparagus, tofu and sauce.


Made a bit too much? Instead of throwing out food scraps set up a DIY compost bin. Not only will you help to reduce landfill waste, the resulting compost is fantastic to add to any gardening soil (eg. herb garden).