Crunchy slaw with tofu
It’s important to have raw food in our diet and slaw is a perfect vehicle to do so. This crunchy slaw with tofu has an Asian flavours and the added tofu actually transforms the slaw from a side dish to a healthy main salad – perfect for a light lunch or supper. It’s also ideal for your lunchbox or for picnics, trips etc.
Ingredients
Method
- Wipe the tofu clean with a paper kitchen towel and cut tit into small cubes.
- Heat some oil a non-stick pan, add the chilli, then fry the tofu on all sides until crispy. Transfer them to a plate, lined with kitchen paper.
- Peel the beetroot and carrot, then roughly grate them into a bowl.
- Slice the radish into matchsticks, finely chop the red onion. Add these to the bowl.
- Add the cabbage and tofu.
- Pour over the soya sauce, vinegar and sesame oil (you can add a drop of honey too, if you like).
- Toss, season to taste and serve – or chill until ready to serve.