Name: Asian coleslaw with spiced tofu and peanuts
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/4 red cabbage (enough to make 4-5 cups when finely sliced); 3 carrots; 1/4 cup golden raisins; 2 tablespoon lime juice; 2 tablespoon olive oil; 1 clove garlic, finely chopped; 1 hot green chilli, finely chopped, seeds removed (if desired); 1 teaspoon fish sauce; 1/2 teaspoon salt; 100 gram tofu, patted dry, cubed; 1 teaspoon garam masala; 1/2 teaspoon flaky sea salt; 2 tablespoon shredded mint; 1/2 cup roasted salted peanuts, roughly chopped; 1/2 cup freshly shaved coconut, toasted

Ingredients

1/4 red cabbage (enough to make 4-5 cups when finely sliced)

3 carrots

1/4 cup golden raisins

2 tablespoon lime juice

2 tablespoon olive oil

1 clove garlic, finely chopped

1 hot green chilli, finely chopped, seeds removed (if desired)

1 teaspoon fish sauce

1/2 teaspoon salt

100 gram tofu, patted dry, cubed

1 teaspoon garam masala

1/2 teaspoon flaky sea salt

2 tablespoon shredded mint

1/2 cup roasted salted peanuts, roughly chopped

1/2 cup freshly shaved coconut, toasted

Method

1.Trim cabbage then slice wafer-thin with a sharp knife or on a mandoline. Peel carrots and shave with a vegetable peeler or slice thinly on a mandoline. Transfer vegetables to a large bowl and add raisins.

2.In a small bowl mix lime juice, 1 tablespoon oil, garlic, chilli, fish sauce and salt and pour over vegetables. Toss well.

3.Heat 1 tablespoon oil in a small frying pan over medium heat. Add tofu when oil is hot and cook until golden on all sides. Mix garam masala and sea salt together. Line a plate with paper towels and transfer tofu to plate when browned. Immediately sprinkle with the garam masala and salt. Toss gently and cool.

4.Re-toss cabbage and carrots, adding mint, mound on plates, top with fried tofu cubes, scatter with peanuts and coconut and serve immediately.

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Ingredients

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