Asian-style coleslaw with marinated tofu

Serves : 4
Prep Time :

Ingredients

• 1 cucumber
• 1 large carrot, peeled
• 1/2 small (about 300g) Chinese cabbage (wombok) or you can even use salad leaves
• 200g marinated tofu (see note), thinly sliced (teriyaki-flavoured tofu)
• 4 spring onions, finely shredded
• 1/2 cup each mint and coriander leaves

Dressing

• 2 tbs caster sugar or of your choice 
• 1/3 cup (80ml) rice vinegar
• 1 tbs light soy sauce
• 1/2 tsp sesame oil
• Pinch of ground  pepper

Method

1. For the dressing, place sugar and vinegar in a small pan over low heat and stir for 1 minute until sugar dissolves. Increase heat to medium and gently simmer for 2-3 minutes until syrupy. Pour into a heatproof bowl, cool for 10 minutes, then stir in soy, sesame and pepper.
2. Meanwhile, cut cucumber and carrot into thin matchsticks and place in a bowl. Finely shred cabbage and add to bowl with tofu, spring onion and herbs. Pour over the dressing and toss to combine, then serve.

Notes : Take the sliced tofu & pour the teriyaki sauce to marinade over them. Turn to coat. Allow tofu to marinate at least 30 minutes, or up to two hours.