Sweet chilli tofu with cabbage salad

Wombok has a sweet, mild flavour and makes for the perfect backdrop to this vegetarian meal. Start the recipe a day ahead to allow the tofu to marinate.

The ingredient of Sweet chilli tofu with cabbage salad

1. 60ml (1/4 cup) sweet chilli sauce
2. 2 tablespoons honey
3. 2 tablespoons light soy sauce
4. 300g pkt firm tofu, cut into triangles
5. 4 white corn tortillas
6. 1/2 wombok (Chinese cabbage), shredded
7. 25g (1/4 cup) flaked almonds, toasted
8. 3 green shallots, trimmed, sliced
9. 1 cup fresh coriander sprigs
10. Long fresh green chilli, thinly sliced, to serve (optional)
11. 60ml (1/4 cup) extra virgin olive oil
12. 1 tablespoon white wine vinegar
13. 1 tablespoon honey
14. 1 tablespoon soy sauce

The instruction how to make Sweet chilli tofu with cabbage salad

1. Combine the chilli sauce, honey and soy sauce in a glass or ceramic dish. Add tofu and stir to coat. Cover and place in the fridge, turning occasionally, for 4 hours or overnight, to marinate.
2. Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Pour tofu and marinade onto prepared tray. Bake for 30 minutes or until golden.
3. Meanwhile, place the tortillas on a separate tray. Spray with oil. Bake for 20 minutes or until crisp. Break tortillas into pieces.
4. For the dressing, combine all the ingredients in a bowl. Combine the tortillas, cabbage, almonds, shallots, coriander and chilli, if using, in a large bowl. Add dressing and toss to combine. Serve topped with tofu.

Nutritions of Sweet chilli tofu with cabbage salad

fatContent: 439.999 calories
saturatedFatContent: 24 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 34 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 17 grams protein
sodiumContent: