Roast Peanut Tofu with Crunchy Salad

This recipe is super quick and uses ingredients from your local shop.

ingredients

serves 2

• For the marinade & dressing

• 1 small garlic clove, grated

• 3 tbsp peanut butter

• 2 tbsp light soy sauce

• 2 tbsp maple syrup

• 3 tsp sesame oil

• 1 ½ tsp sriracha

• 280g firm tofu, thoroughly dried

• Juice of 1 ½ limes

  For the salad

• ¼ small red cabbage, shredded

• ¼ small white cabbage, shredded

• 1 carrot, peeled, shredded

• 2 spring onions, shredded

• A handful of mint leaves

• A handful of coriander leaves

• ½ red chilli, sliced

• 2 tbsp crispy onions
  

instructions

Preheat the oven to 200C/180C fan/gas 6. Combine everything except the lime in a large bowl and use a hand blender to bring together. Divide in half.

Cut the tofu into large chunks and toss in half the sauce. Spread out on a lined baking tray and bake for 15-20 minutes until just crisp on the edges.

Meanwhile, squeeze 1 lime into the other half of the sauce to make the dressing.

 Combine the cabbage, carrots, spring onions whites and herbs on a large plate and squeeze over half a lime and toss. Scatter over the warm tofu and spoon over the dressing. Sprinkle with the spring onion greens, chilli and crispy onions and eat immediately. Will last 5 days in the fridge so excellent for working lunches