Crunchy Chinese-Inspired Slaw with Five-Spice Tofu

This might just be the recipe that makes you fall in love with tofu – the secret is all in the “press and tear” which creates the best surface for flavours to be absorbed and to crisp up!

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Prepare the slaw ingredients (store together in an airtight container in the fridge)

  • ½ red cabbage (finely sliced)
  • 2 carrots (grated or julienned)
  • 1 red capsicum (finely sliced)
  • 3 spring onions (finely sliced)
  • 1 cup fresh coriander (roughly chopped)

 

Roast ¼ cup peanuts (store together in an airtight jar in the pantry)

 

Make the salad dressing (store together in an airtight container in the fridge)

Ingredients 

  • 3 Tbsp tamari
  • 3 Tbsp olive oil
  • 2 Tbsp honey
  • 3 Tbsp rice wine vinegar
  • 2 tsp sesame oil
  • 1 red chilli (finely chopped)
  • 1 Tbsp ginger (grated)


Method

  1. Add all the ingredients into a jar and shake well to combine (bring to room temperature or run the jar under warm water to desolidify before serving)
  • Pressing the tofu allows it to become much crispier, plus helps marinades and spices to be absorbed.


How to press tofu:

  1. Wrap the block of tofu in a clean tea towel.

  2. Pop something heavy on top, we like to use a frying pan then add additional heavy items to weigh it down.

  3. Leave for 15-30 minutes. You can also do this the day before (store it in an airtight container in the fridge).

 

Vegetables

  • Swap red cabbage for green or white.

  • Add or swap coriander for mint.

  • Add sliced cucumber.

  • Add mung beans.

  • Add sliced avocado.

 

Protein

  • Swap tofu for chicken – toss sliced chicken breast or thighs in Chinese five spice, ginger, tamari and olive oil; pan fry until cook through and golden.

  • Or simply serve slaw with a side of pan fried salmon.

 

Other

  • Swap peanuts for roasted cashews or almonds. ‍

  • Add vermicelli noodles

 

Ingredients

Crispy tofu

  • 600g firm tofu
  • 1 tsp Chinese five spice
  • 2 Tbsp ginger (grated)
  • 2 Tbsp tamari
  • 4 Tbsp olive oil


Slaw

  • ½ red cabbage (finely sliced)
  • 2 carrots (grated or julienned)
  • 1 red capsicum (finely sliced)
  • ¼ cup peanuts (roasted)
  • 3 spring onions (finely sliced)
  • 1 cup fresh coriander (roughly chopped)


Dressing

  • 3 Tbsp tamari
  • 3 Tbsp olive oil
  • 2 Tbsp honey
  • 3 Tbsp rice wine vinegar
  • 2 tsp sesame oil
  • 1 red chilli (finely chopped)
  • 1 Tbsp ginger (grated)
Method
  1. Start by pressing the tofu for 15-30 minutes (see tips on how we like to do this).

  2. Preheat the oven to 200 degrees celsius and line a tray with baking paper.

  3. Once the tofu is pressed, tear it into small pieces and pop them onto the tray. Add the Chinese five spice, ginger, tamari and olive oil; toss well. Spread the tofu out on the tray and bake for 15 minutes, then give the tofu a good toss and return to the oven for another 10-15 minutes or until golden and crispy.

  4. While the tofu is cooking, prepare the dressing and slaw.

  5. To make the dressing add all the ingredients into a jar and shake well until everything is combined.

  6. Add all the slaw ingredients into a large mixing or salad bowl; pour over the dressing and toss well to combine.

  7. Serve the slaw topped with the crispy tofu.
Variations

Vegetables

  • Swap red cabbage for green or white.

  • Add or swap coriander for mint.

  • Add sliced cucumber.

  • Add mung beans.

  • Add sliced avocado.

 

Protein

  • Swap tofu for chicken – toss sliced chicken breast or thighs in Chinese five spice, ginger, tamari and olive oil; pan fry until cook through and golden.

  • Or simply serve slaw with a side of pan fried salmon.

 

Other

  • Swap peanuts for roasted cashews or almonds. ‍

  • Add vermicelli noodles

 

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