Easily prepared as a take-along lunch for work as well.
Cuisine Asian
Keyword Salad
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 6servings
Calories 231kcal
Ingredients
450gtofufirm
1/2napa cabbage
1bunchspring onions
1cupshaved almonds
100gcrunchy noodles
1tbspchilli flakes
1tspsalt
1tsp pepper
1tsppeanut oil
Dressing
1/3cupwhite vinegar
2tbspsoy sauce
1tbsppeanut oil
1tspminced garlic
1tspminced ginger
1tbsphoney
Instructions
Remove any old leaves from wombok, cut stem off base, slice finely and add to a salad bowl.
Remove outside layer of shallot, trim roots, then chop into small pieces.
Toast almond flakes in a pan on the stove until they turn a light golden brown.
Make dressing by combining all ingredients in a small glass jar, stir thoroughly to combine.
Cut tofu in half, then into small cubes.
Add oil to fry pan, add tofu, season with chilli flakes, salt and pepper. Bring to a medium heat and cook until edges are a light golden brown and crispy.