Preparation time: 20 minutes
Cooking time: 10 minutes
2 large lebanese cucumbers
2 large carrots, peeled
1/2 small wombok (Chinese cabbage)
4 (60g) spring onions, finely chopped
30g (1/2 cup each) mint and coriander leaves
800g firm tofu, thinly sliced
4 tbsp lemongrass, minced
2 small red chillies, deseeded and finely diced
10g (1 tbsp) sesame seeds
1/2 tsp of water
2 tbsp cornflour
1 tbsp vegetable oil, for frying
40g peanuts, chopped
1 tsp castor sugar
1 tsp lemon juice
1 tsp fish sauce
1 garlic clove, minced
Trim cucumber and carrot, then julienne (matchstick style) using a mandolin or a spiraliser and place in a large bowl. Finely shred cabbage and add to bowl with spring onions and herbs.
For the dressing, place sugar and lemon juice in a bowl and stir until sugardissolves, then stir in fish sauce, water and garlic.
Combine the lemongrass, chillies, sesame seeds and cornflour and add the tofu and toss to coat the tofu well.
Heat the oil in a frying pan on a medium heat and cook tofu for 3-4 minutes each side until golden and crisp.
Pour the dressing over the coleslaw and toss to combine, then serve topped with tofu and peanuts.
Sometimes spring onions have two branches attached to one root – be mindful of this when measuring how much onion your need for a dish.
1 serve =
2 units protein
2.7 units vegetables
0.75 unit fats