Hoisin tofu with cabbage and cashew salad
6
Points®
Total time: 55 min • Prep: 20 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Tofu is great to use as a vegetarian option and tastes delicious once marinated in the sweet and salty hoisin sauce. Paired with the refreshing crunchy cashew salad makes for a great outdoor entertainer!
Ingredients
Hoisin sauce
1½ tbs
Garlic
1 clove(s), crushed
Reduced salt soy sauce
2 tbs
Firm tofu
500 g, cut into 1cm slices
Sugar snap peas
200 g
Lemon juice
1 tbs
Sesame oil
1 tbs
Caster sugar
2 tsp
Chinese cabbage (wombok)
2 cup(s), (1/2 small), finely shredded
Carrot(s)
1 medium, coarsley grated
Red capsicum
1 medium, thinly sliced
Raw cashews
⅓ cup(s), (50g), toasted, coarsley chopped
Instructions
1
1. Combine hoisin, garlic and half the soy sauce in a shallow glass or ceramic dish. Add tofu and turn to coat. Cover and place in fridge for 30 minutes.
2
2. Boil, steam or microwave sugar snaps until tender. Drain. Refresh under cold water and drain.
3
3. Meanwhile, combine juice, oil, sugar and remaining soy sauce in a large bowl. Stir until sugar has dissolved. Add sugar snaps, wombok, carrot, capsicum and cashews. Toss gently to combine.
4
4. Preheat a chargrill or barbecue over high heat. Cook tofu for 2 minutes each side or until browned. Serve tofu with salad.
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