Tofu with Shredded Vegetable Salad
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
6
- Ingredients
- 28 ozs Tofu
- 1 onion
- ½ inch freshly grated ginger
- 2 Tbsps yellow Curry paste
- ½ tsp Curry powder
- 1 tsp finely chopped cilantro
- 3 Tbsps Coconut milk
- 3 Tbsps Oil
- For the salad
- 1 small Chinese cabbage
- 1 carrot
- 1 scallion
- 1 large Red pepper
- 1 handful cilantro
- For the dressing
- 3 Tbsps Rice vinegar
- 5 Tbsps Oil
- 2 Tbsps soy sauce
- 1 pinch sugar
- 2 Tbsps vegetable stock
- salt
- peppers
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Box grater, 1 Tablespoon, 1 Small bowl, 1 kleiner Whisk, 1 Sieve, 1 Knife
Preparation steps
1.
Cut the tofu into 12 slices. Peel and roughly chop the onion. Peel the ginger and cut into smaller pieces. Put both into a liquidiser with the curry paste, coriander, coconut milk and curry powder and puree finely. Mix with the tofu and marinate in the refrigerator for at least 30 minutes.
2.
For the salad, wash and shred the Chinese cabbage. Peel the carrots and cut lengthwise into thin julienne strips. Wash the spring onion and cut into thin rings. Wash, halve and core the red pepper and cut into thin strips. Put all the salad ingredients into a bowl and mix carefully. Put the ingredients for the dressing into a salad dressing shaker and mix well.
3.
Heat the oil in a nonstick frying pan and fry the marinated tofu on both sides over a medium heat for 5-8 minutes. Arrange the tofu and salad on plates and serve. Hand the dressing separately in a small bowl.
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