Satay tofu with warm cabbage salad
Smooth or crunchy peanut butter
Sweet chilli sauce
Reduced salt soy sauce
250 g, cut into 8 slices
2 bunch(es), halved
Coleslaw mix, without dressing
- Whisk peanut butter, sweet chilli sauce and soy sauce in a small saucepan over medium heat for 1-2 minutes or until smooth.
- 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.
- 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.
- 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).