Hoisin tofu with cabbage and cashew salad
1 clove(s), crushed
reduced salt soy sauce
500 g, cut into 1cm slices
sugar snap peas
Chinese cabbage (wombok)
2 cup(s), (1/2 small), finely shredded
1 medium, coarsley grated
1 medium, thinly sliced
⅓ cup(s), (50g), toasted, coarsley chopped
- 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. Boil, steam or microwave sugar snaps until tender. Drain. Refresh under cold water and drain.
- 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. Preheat a chargrill or barbecue over high heat. Cook tofu for 2 minutes each side or until browned. Serve tofu with salad.